Pumpkin Bread

Andrea Maldonado | Gourmet Witch
As the Thanksgiving baking will be underway for most ( if it hasn’t started already!) I felt that this super quick pumpkin bread could help out those going to a pot luck, friendsgiving, a coven meet up or visiting with family but dont know what to make! Whip this up in 10 minutes then relax as it bakes and perfumes the house with good vibes! Staying in for the holiday or don’t have any plans? no worries, this easy to make bread subs as a fabulous breakfast option too! Happy Baking !

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Pumpkin Bread Serves 8- 10

3 cups flour, plus more for dusting
2 cups granulated sugar
1 cup vegetable oil
3 eggs
1 (15oz) can of pumpkin puree
1 tsp ground cinnamon
½ tsp ground clove
½ tsp salt
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 Tbsp. butter, for greasing or cooking spray
1 Bundt pan

Glaze

1 cup confectioner’s sugar
1tsp vanilla extract
2 Tbsp. milk, more if needed

Pre-heat the oven to 350 degrees F. In a large bowl add flour, sugar, cinnamon, clove, salt, baking powder, baking soda. Stir with a spoon to mix ingredients. In another bowl add the pumpkin puree, eggs, vegetable oil and vanilla. Whisk the wet ingredients together until egg is completely incorporated. Add the wet mixture to the dry, whisking to avoid lumps.

Grease Bundt pan with butter or cooking spray, liberally. Dust with flour all around and add the batter. Bake in the center rack of the oven for 45-1 hour or until a toothpick comes out clean.

Remove pan from the oven and let cool 15 minutes. Place a heatproof plate or platter over the Bundt and invert (pan will still be hot, use kitchen mitts or towels to protect your hand) un-mold bread and let cool completely.

Make glaze and drizzle over cooled bread. Serve

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