Homemade Pumpkin Spice Bread
HOMEMADE PUMPKIN SPICE BREAD
Light, moist and very delicate is how I describe this recipe and so easy and effortless to make in minutes. The anticipation of waiting for it to finish baking as the house fills with a delicious scent of pumpkin spice can be daunting but well worth the wait. Our Homemade Pumpkin Spice bread is served with a simple white glaze and we used a bit of pumpkin spice so it wasn’t overbearing in flavour. If you’re not a lover of PS than omit it all together and replace it with 1 tsp ground cinnamon, 1 tsp ground nutmeg and ¼ to ½ tsp ground ginger. Perfect for drop in guests and coffee time!
1/3 cup softened butter
1 cup white granulated sugar
1/3 cup milk
1 ½ to 2 cups of pureed pumpkin
1 ½ cups flour
1 ½ tsp pumpkin spice
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
Optional: add a 1/2 cup of chocolate chips and/or 1/2 cup of chopped walnuts and stir into the batter at the end.
Heat oven to 350F.
Grease loaf pan and set aside.
In a large bowl beat sugar and butter until nice and creamy.
Stir in eggs until well blended than mix in pureed pumpkin and milk; add balance of dry ingredients and mix until well moistened careful not to over mix.
Pour into prepared loaf pan and bake for 50 to 60 minutes until golden brown, cool and drizzle with Sugar Glaze Below.
1 cup of sifted icing sugar
2 to 3 tbsp water or milk
1 tsp vanilla
In a bowl add tsp of vanilla and add a tablespoon of liquid 1 tablespoon at a time until you reach the desired consistency.
You just can’t mess the glaze up; if it’s too runny add more sugar, or too thick a drop or two of water until it’s just right.
I use a teaspoon to drizzle on top, but hold the glaze over the bowl until it’s flowing in a thin stream and then wave the spoon over the bread in a nice even stream avoiding globs of glaze.
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