Pumpkin Bread Brown Glaze (Printer-Friendly)
Moist pumpkin bread with warm brown sugar glaze and optional pecans for a flavorful autumn treat.
# The Ingredients You'll Need:
→ Bread
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1 teaspoon salt
05 -
2 teaspoons pumpkin pie spice
06 -
1 cup packed light brown sugar
07 -
1 (15 oz) can pure pumpkin
08 -
2 large eggs at room temperature
09 -
1/2 cup vegetable oil
10 -
1/3 cup water
→ Glaze
11 -
1 tablespoon butter
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1/4 cup brown sugar
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3 tablespoons milk
14 -
1/4 cup chopped pecans (optional)
# Step-by-Step Instructions:
01 -
Preheat the oven to 325°F (350°F for metal loaf pan). Spray the loaf pan with nonstick cooking spray.
02 -
In a medium bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice, mixing thoroughly.
03 -
In a separate bowl, whisk together brown sugar, pure pumpkin, eggs, vegetable oil, and water until well combined.
04 -
Add the dry ingredients to the wet mixture and stir gently until just blended, avoiding overmixing to maintain moisture.
05 -
Pour batter into the prepared loaf pan. Bake for 60 to 75 minutes, checking doneness after 50 minutes with a toothpick— it should come out clean.
06 -
While bread bakes, whisk butter, brown sugar, and milk in a small saucepan. Bring mixture to a boil over medium heat, whisking constantly for 2 minutes without burning.
07 -
Once the bread is warm and out of the oven, poke multiple holes across the top using a fork. Position a paper towel beneath the pan to catch drips. Slowly pour the warm glaze over the bread, letting it seep into holes.
08 -
Press chopped pecans onto the glazed surface if desired. Allow bread to cool completely before slicing.
# Extra Tips:
01 -
Adjust baking time depending on pan material; metal pans require slightly higher temperature. Avoid overmixing batter to keep bread moist.