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Pumpkin Bread with Creamy Vanilla Glaze Recipe

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This moist and flavorful Pumpkin Bread is a delightful fall treat, combining warm spices with rich pumpkin puree and a sweet buttery glaze. Perfect for breakfast or an afternoon snack, this recipe yields a tender loaf with a hint of spice and a luscious vanilla glaze.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1 ½ cups pumpkin puree
  • ¼ cup avocado, canola or vegetable oil (any neutral cooking oil will work)
  • ¼ cup unsalted butter (melted and cooled until no longer hot)
  • ⅔ cup dark brown sugar (firmly packed)
  • ½ cup granulated sugar
  • ¼ cup buttermilk
  • 2 large eggs (lightly beaten, room temperature preferred)
  • 1 Tablespoon vanilla extract

Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon melted butter (salted or unsalted)
  • ½ teaspoon vanilla extract
  • 2-4 teaspoons milk (plus more as needed)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour the bottom and sides of a bread pan, about 1 inch up. Set the pan aside to be ready for the batter.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, pumpkin spice, ground cinnamon, baking soda, and salt until evenly combined. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, oil, and melted butter. Once smooth, stir in the dark brown sugar and granulated sugar until fully incorporated.
  4. Add Liquids and Eggs: To the wet mixture, add the buttermilk, lightly beaten eggs, and vanilla extract. Stir gently until the mixture is smooth and combined.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula or spoon. Mix just until combined to prevent the bread from becoming dense or dry. Avoid over-mixing.
  6. Fill the Bread Pan: Pour or scoop the batter evenly into the prepared bread pan. If you do not plan to use the glaze, consider sprinkling the top generously with coarse sugar for added texture and sweetness.
  7. Bake the Bread: Place the pan in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean or with a few moist crumbs attached.
  8. Cool the Bread: Let the bread cool in the pan for about 15 minutes. Then invert it onto a cooling rack to cool completely before glazing.
  9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and 2 teaspoons of milk. If the glaze is too stiff, add additional milk one teaspoon at a time until it falls in a ribbon from the whisk. If it is too runny, add more powdered sugar.
  10. Glaze and Serve: Drizzle the glaze evenly over the cooled bread. Allow the glaze to set before slicing. Enjoy your delicious pumpkin bread!

Notes

  • Use room temperature eggs to help the batter mix evenly.
  • Do not over-mix the batter to keep the bread moist and tender.
  • You can substitute any neutral oil for the avocado or canola oil mentioned.
  • The glaze is optional but adds a wonderful sweetness and moist texture to the bread.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well wrapped in plastic wrap and foil for up to 3 months.

Find it online: https://cozyplatter.com/pumpkin-bread-with-creamy-vanilla-glaze-recipe/