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Pumpkin Bread
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Fall-flavored pumpkin bread with cinnamon, nutmeg, allspice, and molasses. Optional orange glaze. Can use canned or homemade pumpkin puree.
Ingredients:
  • For the pumpkin bread:
  • 1 1/2 cups (200 g) flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (240 ml) pumpkin purée, store-bought or homemade
  • 1 cup (200 g) sugar
  • 1/2 cup (112 g) unsalted butter, melted
  • 2 large eggs, beaten
  • 1/4 cup water
  • 2 teaspoons molasses
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (65 g) chopped pecans or walnuts (optional)
  • For the orange glaze (optional):
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
Instructions:
  • Homemade Pumpkin Puree (optional): Cut a small sugar pumpkin in half horizontally, remove seeds and stringy stuff with a spoon. Roast at 350°F on a foil-lined baking sheet, cut side down, until soft (45 minutes to an hour). Cool, scoop out flesh, measure 1 cup for this recipe, and freeze any extra for later use. If using pumpkin pieces, roast, boil, or steam until tender, then remove and discard skin.
  • Preheat your oven to 350°F (180°C) and position the middle rack. Thoroughly butter a 4x8-inch loaf pan.
  • Combine the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl and whisk until well mixed.
  • In a separate bowl, blend together pumpkin purée, sugar, melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (optional) to create a luscious wet mixture.
  • Combine wet and dry ingredients until just mixed, ensuring no dry flour remains. Be careful not to overmix. Add chopped pecans or walnuts if desired.
  • Bake the batter in a loaf pan at 350°F (180°C) for 45 to 60 minutes, or until a tester comes out clean. Adjust timing based on your oven and the pan color.
  • Cool completely: Allow the pumpkin bread to cool in the pan for 5 minutes, then gently loosen the edges with a knife and invert onto a rack to finish cooling.
  • Prepare the glaze by whisking together powdered sugar, orange juice, zest, and vanilla in a medium bowl until smooth. Adjust consistency by adding more juice if too thick or more powdered sugar if too thin. Allow the pumpkin bread to cool completely before drizzling with glaze or slicing. For neater slices, use a serrated knife. If you enjoyed the recipe, please consider leaving a star rating and comment!

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