Glazed Pumpkin Bread

Halloween is one of my favorite holidays. I love the decorations! I love going to the pumpkin patch and picking pumpkins. I love making all things pumpkin as well!  I love all of our little traditions each Halloween.

Each year Jon and I sit just outside of our garage and pass out Halloween treats. (We have 3 dogs, it’s much easier just to sit outside, than having to hold 3 dogs back while answering the door.) We order pizza and just hang out. Last year, we didn’t get a single trick-or-treater…it was very sad… (Our neighborhood didn’t have many homes built yet.) This year, with more homes in the neighborhood, we might get at least one!

So since I love pumpkin, I came up with my own Glazed Pumpkin Bread recipe in honor of Halloween. I baked mine in a bundt pan. I love the look of it. The pumpkin bread is topped with a caramel, maple syrup, and Bailey’s Irish Cream glaze. The glaze adds a nice touch of sweetness to the bread and keeps it moist. The bread is nice and light, almost cake-like. The pumpkin pie spice really allows the pumpkin flavor to shine through. You can enjoy this for breakfast with coffee or as dessert.

Let’s get baking!

First I started out by roasting my sugar pumpkin.  See it there?  Isn’t it cute!?!?!?

First I started out by roasting my sugar pumpkin to make Roasted Pumpkin Puree (click on the link for the instructions). See it there? Isn’t the pumpkin just darling!?!?!?

Now for the Glazed Pumpkin Bread! You’ll need:

1 cup Roasted Pumpkin Puree (canned or fresh)
½ cup granulated sugar
½ cup packed brown sugar (light or dark is fine)
2 eggs
2 tbsp water
2 tbsp Bailey’s Irish Cream
1 tsp vanilla extract
2 and ½ cups all purpose flour
1 and ½ tsp baking soda
1 and ½ tsp baking powder
1 and ½ tsp pumpkin pie spice
1 tsp salt

For the glaze:
1 and ½ cups powdered sugar (confectioner’s sugar), sifted
2 tbsp maple syrup
2 tbsp caramel syrup
¼ tsp ground cinnamon
¼ tsp salt
1-2 tbsp milk
1 tbsp Bailey’s Irish Cream

First we’ll make the batter for the bread:

Combine the wet ingredients:  1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 2 tbsp water, 2 tbsp Bailey’s Irish Cream, and 1 tsp vanilla extract.

Combine the wet ingredients: 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 2 tbsp water, 2 tbsp Bailey’s Irish Cream, and 1 tsp vanilla extract.

Whisk to combine.

Whisk to combine.

In a separate bowl, sift together the 2 and ½ cups flour, 1 and ½ tsp baking soda, 1 and ½ tsp baking powder, 1 and ½ tsp pumpkin pie spice, and 1 tsp salt.

In a separate bowl, sift together the 2 and ½ cups flour, 1 and ½ tsp baking soda, 1 and ½ tsp baking powder, 1 and ½ tsp pumpkin pie spice, and 1 tsp salt.

Gradually add the flour mixture into the wet ingredients a little at a time and whisk to combine until all of the flour mixture has been incorporated.

Gradually add the flour mixture into the wet ingredients a little at a time and whisk to combine until all of the flour mixture has been incorporated.

Spray a bundt cake pan with baking spray.  Pour in the batter.

Spray a bundt cake pan with baking spray. Pour in the batter.

Place the bundt cake pan on a baking sheet.  Bake the bread on 350 degree Fahrenheit for 40 minutes or until cake is no longer gooey inside.  The cake will be a nice golden brown.

Place the bundt cake pan on a baking sheet. Bake the bread on 350 degree Fahrenheit for 40 minutes or until the bread is no longer gooey inside. The bread will be a nice golden brown.

Allow the bread to cool.

Turn out onto a decorative plate or cake stand.  Place a few sheets of waxed paper under the edges of the bread.

Turn out onto a decorative plate or cake stand. Place a few sheets of waxed paper under the edges of the bread.

Now to prepare the glaze:

Sift the powdered sugar into a bowl.

Sift the powdered sugar into a bowl.

Add the 2 tbsp maple syrup, 2 tbsp caramel syrup, ¼ tsp ground cinnamon, ¼ tsp salt, 1-2 tbsp milk, and 1 tbsp Bailey’s Irish Cream to the powdered sugar.

Add the 2 tbsp maple syrup, 2 tbsp caramel syrup, ¼ tsp ground cinnamon, ¼ tsp salt, 1-2 tbsp milk, and 1 tbsp Bailey’s Irish Cream to the powdered sugar.

Stir to combine.

Stir to combine.

Drizzle on desired amount of glaze.

Drizzle on desired amount of glaze.

Remove the waxed paper sheets carefully.

Serve the Glazed Pumpkin Bread.

Serve the Glazed Pumpkin Bread.

Store any leftover glaze and Glazed Pumpkin Bread in an airtight container in the refrigerator.

 

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