Is there anything cozier than pumpkin bread in fall?
Perfect November day: football on TV, St. Arnold’s Pumpkinator beer in my glass, and pumpkin bread baking in the oven.
Just look at these beauties. If they don’t say curl up in a blanket and eat me with a side of apple cider, I don’t know what does.
I mean, let’s be serious. It’s the week of Thanksgiving, and Houston has only just gotten a tiny bit cool. Thanksgiving day? Predicted to be 80. And humid, obviously. It’s sometimes hard to get in the fall spirit when it feels like summer (or at least, what summer feels like in other parts of the country). But pumpkin bread still gets me there, especially this recipe. Not only is the bread super moist, but the glaze takes it up to the next level. Toasty browned butter and a dash of whiskey give you a topping that’s just as good as the bread itself. If not better. A fabulous fall breakfast, brunch, or anytime snack, no matter the weather.
As noted, a healthy dose of family members are converging on our house for Thanksgiving, and I’ve been all about the prep. This pumpkin bread has been sitting in our freezer for maybe two or three weeks, all hunkered down and ready to go. The recipe is perfect for freezing and storing, glaze and all – just make sure the glaze has a chance to set until firm before packaging it up for its hibernation. I recommend wrapping in one layer of plastic wrap, sealing it up good, and one layer of foil for extra insulation. When you’re ready to unveil, just let it sit overnight in the refrigerator to thaw, then dive in.
I’m really really excited to pull mine out and eat it soon. Ahhh, holidays…the anticipation is one of the best parts. Tied with eating.
I sincerely hope everyone out there is looking forward to their Thanksgiving as much as I’m looking forward to this bread. (It’s the little things.)
Pumpkin bread adapted from A Foodie Stays Fit.
Glaze adapted from Simply Scratch.
- 1½ cups sugar
- ¼ cup canola oil
- 2 large eggs
- ⅓ cup water
- 1 rounded cup canned pumpkin
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1½ teaspoon pumpkin pie spice
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- ¼ cup pure maple syrup
- ¼ teaspoon vanilla
- 1 tablespoon whiskey (bourbon, more specifically, is delicious)
- 1 to 1¼ cup powdered sugar
- Pinch kosher salt
- Preheat oven to 350.
- Whisk first five ingredients (sugar through pumpkin) in a large bowl until smooth.
- Whisk the remaining bread ingredients (allspice through salt) in a separate bowl until well combined.
- Add the dry ingredients to the wet and stir gently until just blended.
- Spray a loaf pan with nonstick cooking spray. Pour your batter into the pan.
- Bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf sit for a couple minutes in the pan, then turn out onto a wire rack to cool completely.
- To make the glaze, heat the butter in a small saucepan or skillet over medium-high heat. The butter will begin to bubble noisily. Stir or swirl occasionally and watch it to make sure it doesn’t burn. When the butter begins to quiet down, it will also begin to get tiny brown spots at bottom of the pan, and will start to turn a light tan color. When it turns that tan color and smells toasty, take it off the heat. Be very careful that it doesn’t burn.
- Add the maple syrup and vanilla to the butter. It will continue to bubble - keep stirring until it settles down.
- Add the whiskey and stir, then add powdered sugar and salt. Whisk until smooth. Add enough powdered sugar so the glaze is thick enough to pour over the bread and spread slightly without running everywhere, but not so thick that it’s the consistency of frosting.
- After the bread has cooled, but while the glaze is still warm, drizzle the glaze over the pumpkin bread loaf, letting some of the glaze drip down the sides. Let set for a few minutes, then dive in.