Ingredients
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 1 15-ounce can pumpkin puree
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1/2 cup butter, cold and cubed
- 3/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons cream, half-and-half, or whipping cream
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons melted butter
Directions
Preheat oven to 350 degrees F and grease two 8x4-inch bread pans.
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger.
Add the granulated sugar and brown sugar to the dry ingredients and mix until combined.
Make a well in the center and add the oil; mix just until the oil is incorporated (the mixture will be dry).
Add the eggs two at a time, mixing briefly after each addition (the mixture will remain dry).
Add the pumpkin puree, water, and vanilla extract, mixing until the batter is well combined.
Divide the batter evenly between the two prepared bread pans.
In a separate bowl, combine the topping flour, brown sugar, and cinnamon.
Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in both pans.
Bake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the loaves cool, combine all glaze ingredients in a small bowl.
Drizzle the glaze over the cooled loaves and allow the glaze to set for about 10 minutes.
Slice, serve, and enjoy.
Frequently Asked Questions
How should I store my Glazed Pumpkin Bread to keep it fresh?
Once completely cooled, this Glazed Pumpkin Bread stores best tightly wrapped at room temperature for up to 3 days. For longer storage, you can freeze the loaf tightly wrapped in plastic wrap and foil for up to 3 months. Ensure it is fully cooled before wrapping to prevent condensation from making the crumb topping soggy.
Can I substitute the pumpkin puree in this recipe?
This recipe relies on the moisture and flavor provided by pumpkin puree, which you should use canned for the best, most consistent results. If you must substitute, use an equal amount of sweet potato or butternut squash puree, ensuring it is unsweetened and well-drained.
What is the best way to ensure my pumpkin bread isn't dry after baking for 1 hour and 15 minutes?
To prevent dry bread, make sure not to overmix the batter after adding the wet ingredients, especially since this recipe uses 3 1/3 cups of flour. Test for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached, not completely clean.
