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Glazed Pumpkin Bread

November 17, 2009

Fall tastes good, doesn’t it?  It’s filled with pumpkin and apples and cranberries and pomegranates and spices and cider.  Mmm!  This bread is a family recipe.  My mother makes it as a cake in a bundt pan sans glaze.  I make it in two loaf pans, one loaf to keep, and one to give away… or two to keep!  It makes a tasty breakfast or a yummy snack with a cup of coffee.

Pumpkin Bread:
Makes 2 loaves

  • 1 1/2 C sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 C veg oil
  • 14 oz pumpkin (canned)
  • 4 eggs
  • 3 C flour
  • 1 tsp salt
  • 1 C chopped walnuts
  • 1 C bittersweet chocolate chips (Mom uses semi-sweet)
  1. Preheat oven to 350 degrees F.  Grease two loaf pans.
  2. Mix sugar, pumpkin, oil,  and vanilla.  Add eggs.
  3. Mix flour, baking soda, baking powder, salt, and cinnamon.  Add dry to wet.
  4. Stir in choc chips and nuts.
  5. Pour into loaf pans.  Bake at 350 degrees F about 40 minutes

For the Glaze:

  • 1 C powdered sugar
  • 3 tbs milk
  1. Mix sugar and milk together.  Drizzle over warm bread.

Another variation of this recipe can be found here.

6 Comments leave one →
  1. Tamara Sz permalink
    September 10, 2010 9:41 am

    This looks so good! I love pumpkin bread/muffins! Sometimes I even use my own pumpkin/squash that I’ve baked in the oven! SO delicious! I love how it makes the house smell—mmmmmm.

  2. Tara permalink
    November 28, 2010 3:09 pm

    sounds super yummy! bookmarking!

  3. Valerie permalink
    September 11, 2012 9:26 pm

    Reblogged this on Atlantamomofthree and commented:
    Mmmm, this looks so good! I love my pumpkin breasd recipe but the chocolate and the glaze are differences I bet my family would like to try!!


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