It’s going to be a stormy and windy weekend. All we can do is hunker down and wait it out – but let’s ease our worries by mixing up a batch of the very best Pumpkin Bread you ever ate, complete with a glaze packed with cinnamon and, of course, bourbon. We must gather ourselves against the elements, and this is just the perfect thing to do it. The recipe comes to us from my good friend and blogging partner, Tricia. She is an expert baker, and this recipe proves it without a doubt. It can come together in about 15 minutes once you get your ingredients assembled, so put on some music (while you still have power), pour yourself a glass of your favorite stormy weather beverage, and let’s dive on in!
As mentioned earlier, this comes together in a snap. First of all, let’s get our dry ingredients stirred together, complete with a blend of Pumpkin Spice Blend (we love Penzey’s) if you have it. If not, just substitute some cinnamon, nutmeg and cloves. Set all that aside and get out a big old bowl because this recipe makes two very generous loaves. A lot of liquid ingredients here, including a can of pumpkin (again, not to be pushy, but Libby’s is our very favorite), canola oil, water, and eggs. Beat it on up.
When you’re done with all that, they come together into a rich and thick batter. Just beat until blended so your bread doesn’t get too tough. Not that any of that would stop me from devouring of course.
Most importantly, please do not forget to lick the beater…
Got your pans ready? Because it’s already time to get these guys into the oven. We had some cool pumpkin type pans – just seemed like the time was right to drag them out.
Bake at 350 for at least 60 minutes, but probably more like 70 minutes. You’ll know they’re done if a skewer inserted into the middle some out nice and clean.
And here’s the best part: If your bread rises over the top of the pan, you can just slice that dome right on off after it cools. Pray this happens, because you can immediately eat it and nobody will be the wiser.
While our bread is baking, let’s whip that glaze up. Just powdered sugar, some milk, Pumpkin Spice Blend or Cinnamon, a pinch of salt, and a little bit of bourbon (or vanilla) but I must say that the bourbon took me to another level of consciousness. All those spices add a nice warm color to the glaze, so it would be a shame to leave them out. The consistency should look something like this:
We must wait until the bread is nearly cooled before glazing, or the end result would be a puddle of melted and shapeless glaze running all over the bread. Remember, you can still eat that top part you cut off earlier until the time is right. Time’s up – let’s get to glazing. This is best accomplished holding a nice big spoon about 6 inches over the bread and allowing nature and gravity to take its course.
And now we eat.
We hope you enjoy this as much as we did!! Have a safe and cozy fall weekend. xoxox
- PUMPKIN BREAD
- 3⅓ cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1, 15 ounce can pumpkin puree (Libby’s is our hand’s down favorite)
- 3 cups granulated sugar
- 1-cup water
- 1-cup canola oil
- 4 eggs
- 3¼ tsp. pumpkin pie spice (or 2¾ tsp. ground cinnamon)
- ½ tsp. nutmeg (if not using pie spice)
- ½ tsp. ground cloves (if not using pie spice)
- 1 cup powdered sugar
- ¾ - 1 teaspoon pumpkin spice (or ground cinnamon with a generous pinch of cloves and nutmeg)
- 1 ½ tablespoons milk or half & half
- ½ teaspoon bourbon (or vanilla)
- Pinch of salt
- Preheat oven to 350 degrees and thoroughly spray two loaf pans with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the pumpkin puree, granulated sugar, water, canola oil, eggs and spices. Beat together until well blended.
- Pour the dry ingredients into the pumpkin mixture and beat until thoroughly mixed.
- Pour equal amounts of batter into each pan, and bake for 60-70 minutes, or until a skewer inserted into the middle comes out clean.
- Allow to cool in pans for about 10 minutes, and then turn out onto cooling racks.
- For the Glaze: In a small bowl, combine powdered sugar, pumpkin spice, milk, burbon, and salt. Whisk until smooth.
- To serve: When bread has cooled (or is lukewarm if you can’t wait), drizzle glaze over pumpkin loaf. How about some nice thick slices? Sounds good.