Pumpkin Bread with a Creamy Glaze

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Introduction

This Pumpkin Bread with a Creamy Glaze is the perfect fall treat, full of warm spices and rich pumpkin flavor. The bread is moist and soft, with a beautiful balance of sweetness and spice, while the creamy glaze adds a touch of decadence. It’s an ideal snack or dessert for autumn gatherings or simply to enjoy with your morning coffee.

Ingredients Quantity

For the Pumpkin Bread

  • All-purpose flour: 1 ¾ cups (220g)
  • Baking soda: 1 teaspoon
  • Baking powder: ½ teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: ½ teaspoon
  • Ground ginger: ½ teaspoon
  • Ground cloves: ¼ teaspoon
  • Salt: ½ teaspoon
  • Granulated sugar: 1 cup (200g)
  • Brown sugar: ½ cup (100g), packed
  • Pumpkin puree: 1 cup (240g)
  • Vegetable oil: ½ cup (120ml)
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Milk: ¼ cup (60ml)

For the Creamy Glaze

  • Powdered sugar: 1 cup (120g)
  • Cream cheese: 2 tablespoons, softened
  • Milk: 2-3 tablespoons
  • Vanilla extract: ½ teaspoon

Instructions

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients

  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

3. Mix Wet Ingredients

  • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.

4. Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

5. Bake the Pumpkin Bread

  • Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Prepare the Creamy Glaze

  • In a small bowl, whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy. Adjust the consistency by adding more milk if needed.

7. Cool and Glaze

  • Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the creamy glaze over the top of the bread.

Tips for Success

  • Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling, which has added spices and sweeteners.
  • Glaze Consistency: If the glaze is too thick, add more milk, a tablespoon at a time, until it reaches the desired consistency.
  • Don’t Overmix: Stir the batter just until the ingredients are combined to avoid dense or tough bread.

Recommendations

  • Serving Suggestions: Enjoy slices of pumpkin bread with a cup of hot coffee or tea for a perfect fall snack.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

This Pumpkin Bread with a Creamy Glaze is sure to become a seasonal favorite, with its delightful texture and warm, spiced flavor. It’s simple, comforting, and irresistibly delicious! 🎃🍞

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