Okay, so I know it’s not Halloween. It’s not Thanksgiving. It’s not even anywhere close to being autumn.
I just wanted pumpkin.
I thought about it earlier this week and then I saw a can of pumpkin in my pantry and decided that even though the leaves aren’t changing and we aren’t having turkey dinner, I was making something with pumpkin.
I decided on pumpkin bread. I have an amazing recipe that was given to me by my friend, Cathy, who is another Jazzercise instructor. Yeah, we eat things with sugar in them and we eat pizza when we get together for meetings. It all evens out when we teach class.
Oh, and if I could put pumpkin pie spice in everything? I totally would.
After I had the batter made, I decided I didn’t want to do just a regular loaf of pumpkin bread. I put it in a circle pan and decided I was making a bread-cake. Or cake-bread. Whichever you prefer.
While my bread-cake/cake-bread was in the oven, I made some glaze. Everything is better with glaze.
Especially glaze with cinnamon and vanilla in it. Yummmm.
The bread-cake/cake-bread rose to heights that would challenge the Empire State Building! Okay, maybe not. Maybe I’m being a little dramatic, but it was very high and fluffy!
Pumpkin Bread with Cinnamon-Vanilla Glaze
Pumpkin Bread:
1 cup sugar
1 cup pumpkin
1 teaspoon pumpkin pie spice
1/4 cup milk
1 teaspoon vanilla
2 eggs
2 cups flour (I used whole wheat)
1 teaspoon baking soda
pinch of salt
Preheat the oven to 350°. Combine the sugar, pumpkin, spice, milk, vanilla, and eggs in a large bowl and stir. Add in the flour, baking soda, and salt and stir until moistened. Pour into loaf pan (or any other pan you want to use). Bake for 40 minutes or until toothpick inserted in center comes out clean.
Cinnamon-Vanilla Glaze:
1 cup confectioner’s sugar
1 teaspoon ground cinnamon (or to taste)
1/2 teaspoon vanilla (I used a little more)
1-2 tablespoons milk
Mix the sugar, cinnamon, vanilla and 1 tablespoon of milk in a bowl and whisk together. Add more milk or more confectioner’s sugar until you reach the desired consistency for the glaze.
Pumpkin in March? Works for me!
Pumpkin is perfect year round! I just made a pumpkin cake and pumpkin french toast bake. I think I need to make this next! Love the huge rise
WOW! I particularly like the photo with the frosting being drizzled on top. Delicious!
I love pumpkin and pumpkin spice anytime of year!! I think its most appropriate from September until the end of March – the smell is heavenly!! This bread looks delish -especially with the glaze!!
I like the Sept – Mar approach!
Oh YUMMM – the pumpkin bread looks amazingggg! Pumpkin is basically one of my favorite flavors… I am seriously wanting to try this recipe out ASAP!
Oooh my gosh I have pumpkin muffins I’ve been eating for dessert, but no vanilla cinnamon glaze! That would take them over the top!
You must make the glaze!
I am drooling over that cake! I love pumpkin!
I am going to make this soon!!! yummmmy!
That looks amaaaaaaazing!!! Yum!!! I bet that would make really yummy muffins too!!
Absolutely! I have that half can of pumpkin left so…
That looks so good but I am going to admit that I hate pumpkin! I know! I know! It’s a good thing I don’t have a blog or else everyone would hate me! ha!
What are you? A crazy person!? Haha!
I have a whole can of pumpkin that I was deciding what to do with. Glad I saw this post
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So you do realize that I’m not just a co-worker….I will also taste test, free of charge….how did we not talk about this?
Like we need anything else brought into the office!
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