Cinnamon Glazed Pumpkin Spice Bread

Cinnamon Glazed Pumpkin Spice Bread

I have some of the best neighbors around. Some of my favorites are the beautiful elderly couple across the street. They are just too cute. They always greet me with a smile, a wave and have plenty of hugs to give my children. One year it was snowing outside and my two young daughters had been asking me to go sledding. We didn’t have a sled. I know… pretty lame right? But I didn’t let that stop me. I went out to the garage and jimmy rigged and ol’ box, added a rope and pulled my kids around on the sidewalk. My sweet neighbor came out and captured the moment on her camera. It was one of the sweetest most thoughtful things to me. That memory will always stick with me because of that.

This week, because it is Thanksgiving and because I love baking, I wanted to make them some delicious pumpkin bread to thank them for being the best.

A year or so ago I found this delicious recipe for pumpkin bread. It has become a staple in my home for the holidays and has become my go to recipe for pumpkin bread or pumpkin muffins. It’s fluffy, moist and has a wonderful flavor. Sometimes people can go overboard with pumpkin breads. They are too spicy or have funky ingredients. I love this recipe because it has a mild pumpkin flavor and has just the right amount of spice. The cinnamon glaze on top not only looks pretty, but it compliments this bread perfectly. I hope you and your family enjoy it.

 

Cinnamon Glazed Pumpkin Spice Bread

Yield:
8 mini loaves, 3 regular loaves, or 24 muffins
Ingredients:

2 cups sugar
1/2 cup oil
3 eggs
1 1/2 cups canned pumpkin puree
1/2 cup freshly-squeezed orange juice
Zest of 1 orange
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt

Glaze ingredients:
3/4 cup powdered sugar
1 1/2 teaspoons ground cinnamon
~1 teaspoon water

Instructions:
1. In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside.

2. In a large mixing bowl, whisk together the remaining dry ingredients. Pour pumpkin mixture into bowl with dry ingredients, and stir until no lumps remain.

3. Lightly grease and flour loaf pans or muffin pans. (This recipe will fill about 8 mini loaf pans, OR 3 regular loaf pans, OR 24 muffins.) Fill pans or muffin cups 3/4 full.

4. Bake in a pre-heated oven at 400 degrees for about 15 minutes (muffins), 20 minutes (mini loaves), or 25-30 minutes (regular loaves). Check with a toothpick or fork (should come out clean).

5. Remove bread from pans and place on a wire rack to cool, covered with a clean towel. While cooling, mix powdered sugar and cinnamon in a small bowl. Add just enough water to make a glaze. Poke tops of bread with a fork or toothpick, and drizzle the glaze over the warm bread.

Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.  *These breads work great for freezing. Just make sure they are wrapped up well.

Here are the tags that I created to go along with this gift.

Here is how I put this pumpkin bread gift together:
1. Bake the pumpkin bread.
2. After bread has cooled, wrap with saran wrap.

 3. Cut some paper round doilies down the center to make a strip.
 4. Cut out  the “So Very Thankful For You” printable
 5. Added the tag on top of the doily and tie a raffia bow around it.
 6. Voila! A cute gift to show someone you are thankful for them!

I hope you all have a wonderful Thanksgiving and enjoy spending time with those you love and care about.

Check out other “happy thoughts” here.

9 Comments

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Comments

  1. I love this… a delicious recipe and beautiful tags for
    gifting. Thankful for YOU!!!!

  2. I have debated on giving apple and pumpkin bread for gifts lately. I love how the paper doilie adds a perfect touch. Thanks for this cute idea!!

  3. Oh my GOSH this turned out so good. Definitely a keeper.

  4. The recipe says 1 1/2 can pumpkin purée, is that the small cam or the large can?

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