Perfect Pumpkin Bread 3 Ways

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I can feel Fall in the air, even here in Tennessee and I am so excited.  The warm humid air is giving way to light cool breezes , and let me tell you, that is thrilling after a long hot summer in the South.  Although I love our summers spent poolside, I am oh-so ready for Fall!    There is something about the change of seasons that is good for the soul, don’t you think?   I may be hurrying it along, but today I hung my Autumn wreath on the door and made these wonderful mini pumpkin loaves that I have been baking every fall for years.!  My home smelled incredible for hours and I had a yummy treat to share with some neighbors and to welcome my boys home from school.  This really is the BEST pumpkin bread recipe, and it tastes even better the next day.    You can have fun with this recipe by making a crumb topping, stirring in mini chocolate chips or drizzling a glaze over top.  Today I tried a mouthwatering brown butter glaze on top and it was fantastic, but a simple vanilla glaze is great too.  I usually enjoy this bread plain or with some whipped cream cheese, but my boys prefer the “frosting”:)  The toppings do make the little loaves pretty and add an extra touch of sweetness.  If you do keep them plain, try eating it with a smear of whipped cream cheese–trust me, it is divine!  This recipe makes 8 mini loaves like the ones pictured or 3 (7×3 inch) pans.  Perfect for sharing!  This treat will definitely get you in the mood for Fall!

Today, I shared a few other ideas to get ready for Fall here and I would love to know what you are doing to welcome in the new season!  Leave us a comment with your plans:)  Have we mentioned that we  LOVE to hear from you?!  It’s true!

Perfect Pumpkin Bread
submitted by~Melanie

1 (15oz) can pumpkin puree
4 eggs
1 c vegetable oil
2/3 c water
3 cups sugar
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

*Optional Variations–see below

Preheat oven to 350 degrees.  Grease and flour pans (this will make 3 small 7×3 loaf pans or 8 mini loaf pans).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a seperate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans. *if desired stir in mini chocolate chips or sprinkle loaves with crumb topping (recipe follows) before baking.

Bake for about 50-60 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.  Do not over cook!

*Optional Variations

Crumb Topping
1/2 cup butter
1/2 c quick oats
1/2 c flour
1/2 c brown sugar
2 tsp cinnamon
6 TB chopped pecans (if desired–we leave out)

Using a pastry cutter combine topping and sprinkle on top of loaves before baking.

Brown Butter Glaze
1/4 cup butter, warmed in a pan until it turns light brown
2 c powdered sugar
3 Tb hot water or milk
1/2 tsp vanilla
Combine the warm butter and vanilla with enough powdered sugar and water to get the right consistency to pour over loaves.  I put it on pretty thick pictured above, but you could definetly make the glaze thinner by adding a little more hot water or milk.  Also–you can heat it up again if it starts to stiffen.

Comments

  1. Denise says

    I am for sure making this tomorrow!! But….one question. By “pumpkin purée” are you referring to the canned pumpkin you buy at the store, i.e. Libby’s caned pumpkin?? Also, for the whipped cream cheese, do you added anything to the cream cheese of just whip I? My in-laws ad taking with us tomorrow night and they will love this! How many of the mini loaves does the brown butter glaze cover? Help!!!

    • Melanie says

      Hi Denise.,
      To answer your questions–Yes that is Libby’s canned pumpkin–I just buy the container of whipped cream cheese where all the cream cheese is sold. It is light and airy and perfect for spreading on this moist bread–and the glaze pictured only covered half the recipe–but I made it very thick. You could easily thin it with warm water or milk and it could go farther. Happy baking! I hope you enjoy:)

  2. says

    Wow. This does look amazing! I love how you have it three ways. I can never decide how I like my pumpkin cookies better: glazed, with chocolate chips or plain. I can’t wait to make your bread. And I agree about feeling fall in the air. I love it!

  3. Jodi says

    Hi Mel,
    This bread looks amazing, and the brown butter glaze – yummy! I am definitely doing to make this, maybe even today. Thanks for sharing!

  4. Heather or Kitchen Concoctions says

    Great variations to change up this recipe! So excited to have fall here to start making all the pumpkin recipes!

  5. Teri Nielsen says

    Hi, Mel, I have been making this recipe and taking it to new move ins in our ward. I also took it to a fund raiser auction and received rave reviews about it with many requests for the recipe. I agree, it is the best recipe I have found. I use a cinnamon frosting you might enjoy.

    1/4 c. melted 1 3/4 c. powdered sugar
    2 T. milk 1/2 t. cinnamon
    1/2 t. vanilla

    • Lexi says

      Hi Teri,
      I’m going to try your cinnamon frosting as it sounds delish! Please confirm;
      1. Is that 1/4 c. melted butter?
      2. One (1)+ 3/4 c. powdered sugar?
      3. Just mix then spread?

  6. Rachel says

    Melanie, hope you are enjoying the sunshine in FL. The pumpkin bread turned out awesome. The crumble top is my favorite! I am also making your Pumpkin Spice Cupcakes for the Girls Night while the boys are at Priesthood tonight. Thank you for delicious recipes and for your testimony. I love to read Mel and Boys, you are such an inspiration!

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