Oh, happy day!! It is the first day of fall and I couldn’t be happier! And of course, I am kicking it off with pumpkin bread w/ vanilla glaze. I’ve been so excited for this season to arrive that I am hosting a food collab on Instagram with the theme pumpkin! I’ve got over 25 people sharing their favorite pumpkin recipes and I can not wait to see how creative folks get. Feel free to check out my IG story to see what everyone made.

This pumpkin bread is super moist and smells so heavenly I bet you will say “mmm” with every bite. Because the bread isn’t too sweet, the vanilla glaze really makes it special. Of course, the glaze is completely optional but I think it is a great addition. I’m not gonna lie, I had a hard time finding pumpkin puree so I have a hunch everyone is getting into fall cooking.

Here are the step by step photos and recipe below. Please comment, I would love to hear your thoughts!

Enjoy!

xo,

Yas

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PUMPKIN BREAD WITH VANILLA GLAZE

Yield: 10 slices

Author: Yasmine Wahab

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients:

For the Pumpkin Bread

3/4 cup unsalted butter, softened
2 cups granulated sugar
2 eggs
2 cups organic pumpkin puree
2 cups all-purpose flour
1/2 tsp salt
1 tps ground cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder

For the Vanilla Glaze

2 cups powdered sugar
2 tbsp water
2 tsp vanilla extract
Sprinkle ground cinnamon on top

Instructions:

Preheat the oven 325F. Spray two 9x5 pans with pam baking spray (with flour) for easy release when fully cooked.
In a medium bowl, whisk together the flour, salt, ground cinnamon, ground nutmeg, baking soda and baking powder to combine.
In a stand mixer with paddle attachment, mix together room temp butter and sugar for 2 minutes until fluffy. Add eggs, one at a time and mix on medium speed until pale yellow. Then add the pumpkin puree and mix until well incorporated (will look grainy). On slow/stir speed, slowly pour in the dry/flour mixture until just incorporated. Do not over mix.
Split the batter evenly amongst the pans and pop in the oven for 60-70 minutes. Test with a toothpick to ensure it comes out clean before you remove from the oven. Allow to cool completely before you remove from the pan (1-2 hours).
Meanwhile, to create the glaze, pour powdered sugar, water and vanilla extract into a small bowl and whisk until it has a thick consistency but runny enough to easily pour over the cake. Once the cake has completely cooked, pour the glaze over the cake and dust some cinnamon on top. Cut into a slice and enjoy!