With our pumpkin bread recipe, we offer a soft loaf that is neither too sweet nor too spicy. Would you like to bake a sweet pumpkin bread? Then try the simple recipe today!
We give this bread the finishing touch with a butter glaze. While it's not required, we recommend it for your pumpkin bread.
Are you ready to make the best yeast-free pumpkin bread?
Ingredients
For the bread:
- 225 g Flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 225 g pumpkin puree, canned or homemade
- 140 g vegetable or rapeseed oil
- 115 g granulated sugar
- 115g brown sugar
- 70 g Milch
- 1 teaspoon vanilla extract
For the glaze:
- 60g powdered sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 30 g Butter
- 15 g Milch
- 1/4 teaspoon vanilla extract
preparation
For the bread:
1. Prepare a baking pan lined with baking paper. Preheat the oven to 180 degrees: you should bake your bread on the middle rack.
2. Whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, cloves, and ginger in a medium bowl for 1 minute to evenly distribute the spices.
3. Whisk together eggs, pumpkin puree, oil, granulated sugar, brown sugar, milk, and vanilla in a large bowl for 1 minute until sugar is dissolved.
4. Mix the flour and egg mixture together. After about a minute, all of the flour should be completely folded in.
5. Using a flexible spatula, transfer the batter to the prepared loaf pan and bake for 1 hour, until golden brown.
6. Let the loaf rest on a cooling rack for 30 minutes. The loaf can be lifted out using the excess parchment as you run a butter knife around the edges to loosen it.
In the meantime, prepare the glaze:
7. In a heatproof small bowl, combine the powdered sugar, salt and cinnamon.
8. Melt the butter in a stainless steel pan over low heat. Turn the heat to medium and let the butter simmer, stirring occasionally with a heatproof spatula as it sizzles and pops - about 5 minutes. Then turn off the stove.
9. Finally, stir the powdered sugar with the milk, vanilla and butter until smooth. Let the glaze drip down the edges of the pumpkin bread as you slowly pour it over the top. After 10 minutes, cut the bread and enjoy!
Also read:Bake Pumpkin Bread: Recipe for salty pumpkin bread with fresh yeast that is easy to prepare!
