Description
The most flavorful and moist pumpkin bread! I love it plain, or frosted or with the streusel topping! So good!!
Ingredients
Scale
- 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
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.
Instructions
- 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 above) 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!