Once the temperatures start to drop outside, one of my favorite ways to spend a Sunday afternoon is baking a yummy treat or two in the kitchen. Cookies, cakes, pies – you name it, I like to make it, but there are few things that smell better than pumpkin anything baking in the oven. One of my favorites is a super simple – but totally delicious – Cider Glazed Pumpkin Bread.
This bread is wonderfully soft, sweet, and bursting with all the lovely flavors of fall: pumpkin, cinnamon, nutmeg, ginger…
It whips together in no time, and makes not one, but two, loaves of delicious pumpkin bread. And you definitely need two because the first one will be gone before it even has time to cool.
Lucky you – I’m sharing the recipe today…
1 15oz can pumpkin puree
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups flour
2 tsp baking soda
1 ½ tsp salt
2 tsp cinnamon (or more if you’re a cinnamon lover like me)
2 tsp nutmeg
½ tsp cloves
½ tsp ginger
Preheat oven to 350 degrees. Spray two 9 x 5 bread pans with non-stick baking spray.
In a large bowl, or stand mixer, mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together remaining ingredients, then stir into pumpkin mixture until just combined. Pour into prepared pans, fill about 2/3rds full.
Bake 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on rack, then turn out onto rack to cool completely. Drizzle with cider glaze.
4 tbs butter
1 tsp cinnamon (or more to taste)
4 tbs apple cider
1 ½ cups powdered sugar
Melt butter and whisk with remaining ingredients until smooth. Drizzle over bread.
*I adapted this recipe from one I found here.