Glazed Pumpkin Spiced Bread

Yesterday I baked. Yes, you heard me right, baked. I went over to Sarah's house and we baked two loaves of Glazed Pumpkin Spiced Bread. We had been wanting to bake something fallish (if you remember two years ago same friend and I wanted to do something fallish which is when Paco the scarecrow was born), and this was the perfect recipe. I researched five different fall loaf/bread options and this is the winner.

It was actually pretty easy, and they turned out so well! They are so good!! I will for sure make this again. Maybe it will be an annual fall thing of mine. We did leave out the orange zest, but we didn't miss it at all.

Here is the recipe:

Description: 

A soft and fluffy pumpkin spiced quick bread with a cinnamon glaze drizzled on top! The best pumpkin bread ever!

 

Yield: 

8 mini loaves, 3 regular loaves, or 24 muffins

Ingredients: 

2 cups sugar
1/2 cup oil
3 eggs
1 1/2 cups canned pumpkin puree
1/2 cup freshly-squeezed orange juice
Zest of 1 orange
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves*
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg*
1 teaspoon salt

Glaze ingredients:
3/4 cup powdered sugar
1 1/2 teaspoons ground cinnamon
~1 teaspoon water

 

Instructions: 

1. In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside.

2. In a large mixing bowl, whisk together the remaining dry ingredients. Pour pumpkin mixture into bowl with dry ingredients, and stir until no lumps remain.

3. Lightly grease and flour loaf pans or muffin pans. (This recipe will fill about 8 mini loaf pans, OR 3 regular loaf pans, OR 24 muffins.) Fill pans or muffin cups 3/4 full.

4. Bake in a pre-heated oven at 400 degrees for about 15 minutes (muffins), 20 minutes (mini loaves), or 25-30 minutes (regular loaves). Check with a toothpick or fork (should come out clean).

5. Remove bread from pans and place on a wire rack to cool, covered with a clean towel. While cooling, mix powdered sugar and cinnamon in a small bowl. Add just enough water to make a glaze. Poke tops of bread with a fork or toothpick, and drizzle the glaze over the warm bread.

Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.

You will not be dissapointed if you make this bread. Yummmmm!