Vanilla Glazed Pumpkin Bread
A moist, flavorful pumpkin bread glazed with vanilla, featuring warm spices and crunchy pecans. Perfect for fall gatherings or cozy mornings, this bread combines sweetness and spice with a rich vanilla glaze, appealing to both pumpkin lovers and those seeking a comforting baked treat.
Ingredients
Instructions
- Beat sugar and eggs until fluffy; add pumpkin and mix well.
- In a separate bowl, combine flour, salt, cinnamon, baking powder, baking soda, and nutmeg.
- Stir dry ingredients into the sugar mixture, alternating with oil and water.
- Add vanilla extract and mix well.
- Beat the mixture for 3 minutes; fold in chopped pecans.
- Divide the batter and pour into greased 5 inch x 3 inch loaf pans (makes 3 to 4 loaves).
- Bake at 350°F (175°C) for one hour.
- Brush hot vanilla glaze over the tops of warm loaves.
Tips & Substitutions
For a lighter version, consider substituting unsweetened applesauce for half the oil. You can also use whole wheat flour in place of all-purpose flour for added nutrition. If you prefer a sweeter loaf, increase the sugar slightly. Adding chocolate chips can create a delightful contrast to the pumpkin flavor, reminiscent of the indulgence in Doubly Chocolate Cookies.
Serving Suggestions
Serve slices of this vanilla glazed pumpkin bread with a dollop of whipped cream or a smear of cream cheese for a delightful treat. It pairs beautifully with a hot cup of coffee or tea. For an autumn-inspired brunch, consider serving it alongside Macaroni Fiesta Salad for a balanced meal.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and warm slices in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Glazed Pumpkin Bread contains roughly 807 calories, with 2g protein, 24g carbohydrates, and 61g fat. Note that it is relatively high in sodium, at 982mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree the pumpkin until smooth. Generally, about 2 cups of fresh pumpkin puree will replace a 16 oz. can. Adjust the moisture in the recipe slightly, since fresh pumpkin can vary in water content compared to canned.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, ensure that your baking powder and baking soda are gluten-free. The texture may vary slightly, but the flavor will remain delicious.
What can I use instead of pecans?
If you're not a fan of pecans, you can substitute them with walnuts or almonds for a similar crunch. For a nut-free option, consider adding chocolate chips or dried cranberries for added flavor and texture without the nuts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).