Pumpkin Bread (Print Version)
# Ingredients:
01 -
3½ cups all-purpose flour.
02 -
2 teaspoons baking soda.
03 -
1 teaspoon baking powder.
04 -
1 teaspoon ground cinnamon.
05 -
2 teaspoons pumpkin pie spice.
06 -
½ teaspoon salt.
07 -
3 cups sugar.
08 -
1 (15-ounce) can pumpkin purée.
09 -
1 cup vegetable oil.
10 -
3 eggs.
11 -
1 cup powdered sugar.
12 -
2 tablespoons butter, softened.
13 -
2 to 3 tablespoons milk or water.
14 -
1/2 cup raw pepitas.
# Instructions:
01 -
Heat oven to 350°F. Line two 9x5-inch loaf pans with parchment paper.
02 -
Mix flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt in a bowl.
03 -
In another large bowl, mix sugar, pumpkin, oil, and eggs well.
04 -
Add dry ingredients to wet in 3 batches, mixing well each time.
05 -
Split batter between pans and smooth tops.
06 -
Bake 1 hour 10 minutes, rotating pans after 30 minutes.
07 -
Cool in pans 15 minutes on wire rack. Remove from pans, peel off parchment, cool completely.
08 -
Mix powdered sugar and butter in a bowl. Add milk slowly until glaze is smooth.
09 -
Pour glaze over cooled loaves. Top with pepitas and let glaze harden.
# Notes:
01 -
Don't use pumpkin pie filling - only pure pumpkin.
02 -
Bread is done when toothpick comes out mostly clean.
03 -
Keeps 2-3 days at room temperature.
04 -
Can freeze unglazed bread up to 3 months.
05 -
Make your own pumpkin spice with cinnamon, ginger, nutmeg, allspice and cloves.