SPICE UP YOUR PUMPKIN BREAD

PUMPKIN BREAD WITH A SPICE GLAZE

There is something about bread that wakes the happiness deep inside. For me when I visit the farms in the fall, the smell of fresh baked bread is hard to ignore when walking in the store or bakery. I love them all, cinnamon bread, apple bread, or pumpkin bread. This week I decided to bake pumpkin bread using the fresh pumpkin puree I made last week (you can find the recipe on my website). 

Pumpkin bread screams fall with it's sweet and spicy fall notes. The warm spices from the nutmeg, ginger, and cinnamon takes what could be an ordinary bread to another level. Breads are so versatile. You can eat them with breakfast for a sweet ending, you can eat a slice as a snack in the afternoon, or it can be your main dessert by adding a topping like my spiced glaze. 

In the end, if you try this bread I promise you will keep going back for more. The glaze flows over every inch of the bread so each bit has multiple dimensions to it with each bite. Even if you are not typically a baker, this is super simple to make, doesn't keep you in the kitchen for very long, and can elevate your baking status to family and friends with little effort.

RECIPE & INSTRUCTIONS

COURSE: Dessert COOK TIME: 1 Hour PREP TIME: 20 Min

INGREDIENTS FOR BREAD:

  • 1 and ¾ Cup Flour + 1 Tbs.

  • 1 tsp. Baking Soda

  • 1  ½ tsp. Ground Cinnamon

  • ¼ tsp. Ground Nutmeg

  • ¼ tsp. Ground Cloves

  • ¼ tsp. Ground Ginger

  • 1 ½  tsp. Salt

  • 2 large Eggs

  • ¾ Cup Granulated Sugar

  • ½ Cup Light Brown Sugar

  • 2 Cups Fresh Pumpkin Puree (my how to make is on my YouTube & Website). Or One 15oz Can Of Puree

  • ½ Cup Canola Oil

  • ½ Cup Semi-Sweet Chocolate Chips (this is an option)

INGREDIENTS FOR SPICE GLAZE:

  • 1 Cup Powdered Sugar

  • 2 Tbsp. Milk

  • 1/4 tsp. Cinnamon

  • 1/8 tsp. Nutmeg

SERVINGS:

  • 12 Slices

INSTRUCTIONS:

  • Preheat oven to 350 and grease a loaf pan. In a large bowl add the flours, baking soda, salt, all spices, and salt. Whisk and set aside.

  • In a medium bowl add the wet ingredients: eggs, both sugars, pumpkin puree, and oil. Mix well and add to the large bowl of dry ingredients.

  • You want to gently mix or fold the two mixtures together. Do not over mix or the bread will come out tough. Just enough to marry all the ingredients. Once complete, put chocolate chips in a small bowl with 1 tablespoon of flour and coat all the chips. This will prevent them from sinking to the bottom of the loaf pan while cooking. Add the chips to the batter and mix lightly.

  • Pour the batter into the greased load pan and cook for 60 minutes. On either side of 60 minutes check the bread by inserting a knife or wooden stick, if it comes out clean it is done.

  • Let it cool down to room temperature before you top it with the glaze.

  • To make the glaze place all the ingredients into a bowl and whisk. You want the glaze to just run off the whisk, not too fast or runny. If it is too thick, add a teaspoon of water. If it is too runny, add more confections sugar. Once it is perfect, drizzle it all over the top and let it run down the sides.

Hank Stampfl