This fantastic recipe came from reader Alison P. It is an easy pumpkin bread. The bread isn’t dense, its light and moist. It literally took me 10 minutes to whip this up. Trust me, you can make this just as quick as the boxed stuff.
Alison’s recipe was perfect for a bread. There are some breads that are more like a cake. As per usual, I couldn’t do the recipe as is (sorry Alison), so I added a Penuche Glaze. The glaze may not look pretty but it tastes fantabulous!
Of course, you don’t need to add the glaze. Just sit down with a slice of this bread and a cup of coffee!
Thank you Alison for introducing me to this recipe.
Click for recipe.
Pumpkin Bread with a Penuche Glaze
Bread
- 1 1/4 cup sugar
- 1 heaping cup canned pumpkin
- 2 Eggs
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon (if you like cinnamon, kick this up a notch)
- 1/2 cup vegetable oil
- 1 1/2 cup flour
In a medium sized bowl, mix sugar and 1 cup pumpkin. Add 2 eggs. Mix Well. Add in baking powder and baking soda. Mix until blending. Add cinnamon. Mix. Stir in vegetable oil and flour.
Mix until smooth. Pour in greased bread pan. Bake at 350 for about 50 minutes or until cooked through.
Penuche Glaze
- 1 1/2 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons milk or cream ( I used natures bliss caramel coffee creamer )
- 3/4 cup powdered sugar (add more if you like it thicker or sweeter)
In a small saucepan, melt the butter and the brown sugar over medium heat until it boils. Let it boil for about a minute or until it is thick. Whisk in the cream, then the powdered sugar – whisk in very slow to avoid lumps. Use tablespoon of milk or cream if needed to thin.
Drizzle on bread. It won’t be perfect, but it will taste good!
Thank you for this wonderful recipe!! I made this yesterday and I had used coffee-mate sugar cookie creamer (just a little) in the glaze and it is wonderful!! But, the down fall is now I want to eat all of it :-)
Could you make pumpkin muffins with this batter?
Heather, you probably could.. but you could use this recipe for a much denser cake http://forthemommas.com/cooking/pumpkin-cupcakes-with-cream-cheese-icing
Great! Excited to try this bread-looks yummy! Thanks for the recipe and I love your site!
I have a 9′ by 5′ loaf pan..would that be okay to use for this recipe?
Shannon,
That should work. It may not rise quite as high but it will be just as delicious!
You are awesome! One of these days between hours of work, school, and housecleaning, I’ll actually MAKE one of these recipes instead of drooling over them. :)
Thanks!
Keep the pumpkin recipes coming!! Love it! :) Maybe you can find one for pumpkin ice cream? lol
Wow, that looks great! (Okay, maybe I’m a little hungry…). I’m going to try it with some gluten-free flour I ordered recently. I can’t wait until it gets here to try this recipe. I’ve gone weeks without any bread or bread-like things. Thanks!