Sometimes you have leftover pumpkin sitting in your fridge from all those fall pumpkin recipes. No pumpkin must be wasted! This is a quick bread that is simple & fast to throw together & bake in the oven warming your house & creating a yummy spiced aroma to fill your kitchen. It uses only 1 cup of pumpkin so if you need a recipe that doesn’t call for 1 can of pumpkin, this will help you out. I also really like the glaze atop this pumpkin loaf. It really brings together the pumpkin with the spices. I totally eat this like it’s a slice of cake using my fork & savor every bite. It’s so yummy!
Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze
- 1 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 Tbsp Pumpkin Pie Spice
- 4 Tbsp butter (NOT margarine)
- 1/4 cup canola oil
- 1 cup sugar
- 1 cup pumpkin puree
- 2 eggs
- 2/3 cup water
Cinnamon Brown Sugar Glaze:
- 1 Tbsp butter
- 1/4 cup brown sugar
- 2 Tbsp milk
- 1/2 cup powdered sugar
- Dashes Cinnamon
- Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl.
- In a stand mixer, beat butter, oil, & sugar until light & fluffy. Scrape bowl Add pumpkin puree & 2 eggs. Blend until combined.
- Slowly add flour mixture. Scrape bowl. Add ⅔ cup water until just incorporated.
- Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside. Bake at 350*F for roughly 1 hour until done in the center. Allow to cool in pan on a rack.
- Prepare glaze by melting butter, brown sugar & milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.) Once butter is melted, whisk until sugar dissolves. Add ½ cup powered sugar & cinnamon to taste & allow to cool to room temperature. Pour glaze over pumpkin loaf once it has cooled down a bit.
- Remove bread from pan once the glaze has solidified & the bread is completely cool. Peel off parchment paper from the bottom. Slice & serve.
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