There is nothing more that I love than glazed pumpkin bread. This is my comfort food and this recipe is hands down the best out there! It’s the perfect balance of pumpkin spice and sweetness. You can enjoy this anytime during the holiday season. 

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Prep Time: 20 min.     Cooking Time: 65 min.   Total Time: 1 Hour 30 Minutes

Equipment Needed: loaf pan, mixing bowls, electric mixer

Ingredients:

2 cups all-purpose flour, spooned into measuring cup and leveled-off

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cloves

1 teasspoon ground cinnamon

1 teaspoon ground nutmeg

1 1/2 sticks (3/4 cup) unsalted butter, softened

2 cups suagr

2 large eggs

1 (15-oz) can 100% pure pumpkin

Glaze:

1/3 cup powdered sugar

1 tablespoon milk or water

1/4 teaspoon vanilla

Directions:

1. Preheat the oven to 325 degrees and set an oven rack in the middle position. Generously grease two loaf pans with butter and dust flour.

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.

4. Add the flour mixture and mix on low speed until combined.

5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack.

Optional:

I added a glaze onto my pumpkin bread which I think adds an extra flare to the pumpkin bread.

Glaze:

To make the glaze, in a small bowl whisk together the powdered suagr, milk, and vanilla. Our over the cooled loaves.

Serve and enjoy!