Pumpkin Bread

Prep time: 15 minutes

Cook time: 1 hour

Serves:

Full of fall flavor, this Pumpkin Bread is topped with an irresistible brown sugar glaze.

sliced pumpkin bread with cream cheese frosting

Fall is here, and that means pumpkin-flavored everything! I love seasonal dishes and treats we only indulge in once a year, but this pumpkin bread is something that our family enjoys all year long.

This is from my mom Carol’s recipe box, who makes pumpkin bread in the fall as well as during the holiday season for her Christmas treat trays. She also makes it for the care packages she delivers to special friends and family throughout the year, and you can usually find some in her freezer at the ready for those impromptu occasions where you may need a little something sweet.

Carol said the recipe for this pumpkin bread, which came from a magazine years ago, is one of the best because of the glaze on top of the bread. I don’t disagree. Perfect for fall, perfect to share with others and perfect to freeze for later—this pumpkin bread is all that and more. I hope you will give it a try this fall or anytime you are craving a tasty pumpkin treat.

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Pumpkin Bread

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes

Full of fall flavor, this Pumpkin Bread is topped with an irresistible brown sugar glaze.

Ingredients

For the bread

  • 3 1/3 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can pumpkin, 15oz; Carol prefers Libby's 100% pure pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2/3 cup water
  • 1/2 cups chopped nuts, pecans or walnuts

For the glaze

  • 1/4 cup butter or margarine
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup whipping cream
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla

Method

For the bread

  • 1)

    In a bowl, combine the dry ingredients.

  • 2)

    In another bowl, combine the pumpkin, oil, eggs, and water; mix well. Stir into dry ingredients until combined and then fold in the nuts.

  • 3)

    Spoon into two greased 9 x 5 x 3 inch loaf pans.

  • 4)

    Bake at 350 degrees for 60-65 minutes until a toothpick inserted near the center comes out clean.

  • 5)

    Cool for 10 minutes before removing from pans to wire racks.

For the glaze

  • 1)

    For glaze, combine the butter, sugars (granulated and brown) and cream in a saucepan. Cook until sugar is dissolved.

  • 2)

    Cool for 20 minutes. Stir in the powdered sugar and vanilla until smooth. Drizzle over cooled loaves.

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