So moist pumpkin bread w/ brown sugar-pecan glaze

sherry monfils

By
@smonfils

I have so many recipes for pumpkin bread, but I wanted a really moist one, almost cake like so I came up with this. And this is the only pumpkin bread hubby will eat because as he says, " It's not dry, in fact it tastes more like cake."


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1-3/4 c
flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
2 tsp
pumpkin pie spice
1 c
packed, light brown sugar
1
15 oz can pure pumpkin
2 large
eggs
1/2 c
oil, i used vegetable oil
1/3 c
water
1/4 c
light brown sugar
2-3 Tbsp
butter
3 Tbsp
milk
1/3 c
chopped pecans

Directions Step-By-Step

1
Heat oven to 325. Cut a piece of parchment paper to fit a large loaf pan. Set the paper in the pan and spray w/ cooking spray. The bread comes out much easier.
2
In medium bowl whisk together the flour, baking soda, baking powder, salt and spice. In large bowl, mix 1 cup brown sugar, pure pumpkin, eggs, oil and water. Mix well.
3
Beat dry ingredients into wet ingredients until just blended. Pour into loaf pan and bake about 1 hr, depending on one's oven. Mine actually took 1 hr and 10 mins. Stick a toothpick in center, if it comes out mostly clean, it's done. While still warm, take a fork and poke small holes all over the bread. In small pan, over med-high heat, whisk butter, brown sugar and milk. Bring to a boil and stirring constantly, cook 1 minute. Pour glaze over bread. Press pecans into top of bread.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tags: Healthy, Heirloom