Autumn seems to have snuck up on me this year. It feels as though I’ve gone from breezy summer days to sweater + coat + hat weather overnight. Nothing gets me going though like pumpkin season though. And really, I have to give the credit to Sara Cornelius, of the blog Cake Over Steak, who has organized the #virtualpumpkinparty since 2015. Every year, bloggers enter their pumpkin recipes and we celebrate the hype of the season. It is a once a year gathering of a large community of enthusiastic cooks and bakers. I encourage you to view some of these gorgeous fall recipes by clicking over to Virtual Pumpkin Party.
Part of my New Years goals were to slow down and try to simplify my life. On my blog, this means that my recipes have become less fussy and hopefully, more approachable. I like to think that this pumpkin loaf is easy to put together but offers something that elevates it. In this case, the addition of molasses makes the bread richer and the vanilla glaze adds a touch of sweetness and more beauty to a somewhat humble bread.
Pumpkin Loaf with Vanilla Glaze
Makes: 1 loaf (8 inches x 4 inches)
Time: Prep Time (20 minutes) + Baking time (40-60 minutes) + Cooling time
1 1/2 cups (200g) all- purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup (240 ml) pumpkin purée
1 cup (200 g) granulated sugar
½ cup (95 g) olive oil
2 eggs, beaten
1/4 cup (59 g) water
2 tsp molasses
Small-Batch Vanilla Glaze
1 cup (125 g) icing (confectioner’s) sugar
1-2 tbsps whole milk
1 vanilla bean or 1 tbsp vanilla paste
1. Preheat the oven to 350°F (177°C). Grease a loaf tin and set aside.
2. Whisk the flour, salt, baking soda and spices in a medium bowl.
3. Mix the pumpkin, sugar, oil, eggs, water and molasses in a large bowl. Fold in the dry mixture until smooth. Pour into the prepared tin and bake on the middle rack for 40-60 minutes. A wooden skewer inserted into the middle should come out clean. Allow to cool on a metal rack for 10 minutes. Gently release the bread from the tin using a butter knife. Invert the tin and the loaf should gently fall out.
Small-Batch Vanilla Glaze
1. Split the vanilla bean in half and scrap out the seeds. Add the milk and lightly mix. Allow to stand for 30 minutes. Slowly add the sugar and mix until smooth. Add more milk if it is too thick. 2. Drizzle the glaze onto the cooled pumpkin bread. The glaze will appear shiny at first but will then harden.
Enjoy with a cup of tea after a brisk walk amongst the trees.
Adapted from Simply Recipes.
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