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Pumpkin Bread with Spiced Glaze

Fall is here and like every year, I am inspired to do some fall-baking! Anything with pumpkin, apples and cinnamon is the way to go!

Today, I made one of my favorites, Pumpkin Bread. It is moist and so easy to make. The smell that comes from the oven while it is baking should be bottled up and used as an air freshener. It’s incredible and just describes the fall season.

This recipe makes two, eight and a half-inch loaf pans and is great for wrapping up and giving as gifts.

The spiced glaze takes this bread to the next level and gives it an extra sweetness. Try it out!

Pumpkin Bread:

3 Cups: All Purpose Flour

2 teaspoons: Baking Powder

2 teaspoons: Baking Soda

2 1/2 teaspoons: Ground Cinnamon

1/2 teaspoon: Ground Nutmeg

1/4 teaspoon EACH: Ground Allspice, Cloves, Ginger & Salt

1-15 Ounce Can: Pumpkin Puree

1 Cup: Granulated Sugar

1 Cup: Brown Sugar

4 Each: Eggs

1/4 Cup: Melted Butter

1 teaspoon: Vanilla Extract

1 2/3 Cup: Buttermilk, Sour Cream or Plain Yogurt

Method:

1) Grease both loaf pans with butter or pan spray and set aside. Preheat the oven to 350 degrees.

2) In a large bowl, whisk together the flour, baking powder & soda, the spices and the salt. Set the mixture aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars and mix until well combined. Add in the eggs, melted butter and vanilla extract and mix until well incorporated. Don’t forget to scrape down the sides of the bowl with a rubber spatula. 

4) With the mixer on low speed, add the flour mixture in two batches, alternating with the buttermilk (or sour cream or yogurt). Mix until just combined.

5) Evenly portion out the batter between the two greased pans. Tip: I like to use a large ice cream scoop to evenly portion out the batter. Smooth the tops with a rubber spatula and place the pans into the preheated oven. Bake for about 55-60 minutes.

6) Once baked through, cool the loaves completely. Once cooled, remove the loaves from the pans and set aside.

Glaze:

1 1/2 Cup: Powdered Sugar

1/2 teaspoon: Ground Cinnamon

1/4 teaspoon: Ground Allspice

1 teaspoon: Vanilla Extract

3 Tablespoons: Milk

Method:

1) Mix everything together with a rubber spatula.

2) Pour evenly over both loaves.

DEVOUR!!! 

Other Tips:

Brown Sugar: I LOVE brown sugar, but sometimes if I run out, I make my own. Just combine regular granulated with a few tablespoons of molasses. You know you have added enough molasses when the sugar mixture holds together in your hands and it can be packed well.

Buttermilk: I do not always have buttermilk on hand. When I don’t, again, I make my own! You will need two ingredients, milk and vinegar (apple cider vinegar is fine if that is all you have). Just remember-with every cup of milk add one tablespoon of vinegar and mix together.

For example, for this recipe I did not have buttermilk on hand. So, I measured out my milk, which was 1 2/3 cup. Then, I add one full tablespoon plus about another half a tablespoon. That’s it!

You can keep this bread wrapped in plastic for up to four days. I’m sure it won’t last very long though! It is delicious! Test it out this fall season!

P.S. Just a fun fact on allspice since I use it a lot in this recipe. Allspice is not a combination of your traditional spices-cinnamon, nutmeg and cloves. Allspice is a dried berry with its own unique flavor. They look very similar to whole peppercorns and are very popular with savory cooking.

-Sis-

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