Saturday, September 19, 2009

Vanilla Glazed Pumpkin Bread

The other day one of my sweet readers, Missie, asked me the following question..."I follow your bog and was wondering if you have a pumpkin bread recipe, I have fresh pumpkin meat that has already been cooked down .. ready to have spices added and be made in to a pie or bread only no bread recipe." I had sent her a recipe that I use, but thought it would be nice to share it with each of you as well. After all we are gearing for the pumpkin season. This is one of those tried and true recipes from Gooseberry Patch. It can be found on page 16 of the book "Made From Scratch" so no, it's not an old family recipe but it is a family favorite. So thank you Missie for asking about this and helping to prompt a new post for me. I hope you liked it if you tried it.

Vanilla Glazed Pumpkin Bread

3 c. sugar
4 beaten eggs
16-oz. can pumpkin (or use your own fresh pumpkin)
3 -1/2 c. flour
2 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground nutmeg
1 c. oil
2/3 c. water
3 tsp. vanilla extract
1 c. chopped nuts (optional)

In a large mixing bowl, beat sugar and eggs until fluffy. Add pumpkin and mix well. In a separate bowl combine flour, salt, cinnamon, baking powder, baking soda and nutmeg.

Sift dry ingredients into sugar and egg mixture, alternating with the water and oil.

Add vanilla and beat for about 3 minutes. Stir in nuts if using.

Pour batter into 3 greased and lightly floured bread loaf pans. Bake at 350* for an hour or until knife inserted in center comes out clean.

Brush with hot glaze while loaves are still warm.

1/2 c. sugar
1/4 c. water
1 tsp. vanilla extract

Mix ingredients in a small saucepan and boil for 3 minutes while stirring.

Click HERE for printable recipe

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