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Glazed Pumpkin Loaf

Glazed Pumpkin Loaf

During this time of year I always like to make a few pumpkin inspired dishes.  This one is quite possibly my favorite.  It is delicious and the glaze adds a nice sweetness that keeps you coming back for more.

Glazed Pumpkin Loaf

Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.

In a large bowl or measuring cup, whisk together the dry ingredients.  This includes the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

The Dry Ingredients

In the bowl of your mixer, whisk together the wet ingredients.  This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.

The wet ingredients

Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.

Just combined

Divide batter between the two prepared pans.

Divide up the batter

Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.

Perfect loaf

Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.

Chillin out

Once the loaves are fully cooled, its time to glaze.

Use parchment to catch the glaze

Place a piece of parchment or foil under the wire rack.

Then combine the powdered sugar, water and vanilla.  Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf.  You want it to be pretty thick.

Glazed

Pour the glaze over the loaf and wait at least 10 minutes before serving.

Perfectly cooked glazed pumpkin loaf

After about 10 minutes the glaze will harden and you will have a great fall treat.

Glazed Pumpkin Loaf
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:

 
A perfect fall dessert that will keep you coming back for more.
Ingredients
Pumpkin Loaf – 2 Loaves
  • 12 tbs unsalted butter
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 can pumpkin puree (15oz)
  • 3 large eggs
Glaze – Enough for 2 loaves
  • 3 cups powdered sugar
  • 2.5-4 tbs water
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.
  2. In a large bowl or measuring cup, whisk together the dry ingredients. This includes the flour, baking powder, ginger, and salt.
  3. In the bowl of your mixer, whisk together the wet ingredients. This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.
  4. Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.
  5. Divide batter between prepared pans.
  6. Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.
  7. Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.
  8. Once the loafs are fully cooled, its time to glaze.
  9. Place a piece of parchment or foil under the wire rack.
  10. Then combine the powdered sugar, water and vanilla. Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf. You want it to be pretty thick. Start with 2.5 tbs of water and slowly add more. It probably won’t take all 4 tbs in the recipe.
  11. Pour the glaze over the loaf and wait at least 10 minutes before serving. After about 10 minutes the glaze will harden and you will have a great fall treat.

This is my favorite fall treat.  Dana and I really only need one loaf at a time so we always freeze one of the loaves so that we can thaw it and have a nice treat.  When freezing the loaf, make sure to do it before you glaze it.  Then thaw at room temperature for 4 hours and then glaze.


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Comments
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  • comment avatar blueberryhillcakes December 18, 2012

    wow! amazing, love the colour, love the icing, great idea. will definitely tyr this recipe out :)

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