It just isn't fall without a few, good ole pumpkin recipes.
A favorite of many folks is pumpkin bread. I gotta say it is one of my favorite things to make with pumpkin.
Just like pumpkin pie, when you smell this baking in your oven, it just makes you happy.
And you suddenly get the urge to put on a sweater, make some hot chocolate and go out and rake some leaves.
Ok, raking the leaves might be taking it a bit too far. Cause that would require work.
Although, you might be wanting some aerobic activity after you eat this.
This bread is so unbelievably moist. Now, you could make this without the glaze, but really, why would you want to?
If you're gonna go through the trouble of making some good, sweet bread from scratch you might as well go all the way.
I apologize for some of the murkiness of some of these photos. It was a very overcast day and the sun would only peep out occasionally so you're gonna seem some darker or slightly blurry photos due to lack of natural light.
But I think you still get the picture...
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 cup light brown sugar, packed
1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/3 cup water
For the glaze:
1 tbsp. butter
1/4 cup brown sugar
3 tbsp. milk
1/4 cup chopped pecans (optional)
Preheat oven to 325F degrees (350F if using a metal loaf pan)
Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)
In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
Pour into loaf pan and bake for about an hour to an hour and 15 minutes.
It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
When bread is almost finished, start working on the glaze.
In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes.
Stir constantly so it doesn't burn.
(I love this little Paula Deen pourable sauce pan. Makes it so easy to pour things like this glaze.)
(In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)
When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread. Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.
Start pouring your warm glaze over the warm bread. Try to pour slowly to allow that glaze to seep in the holes you poked.
Press chopped pecans (if you're using) into the top of the bread.
Allow to cool before slicing.