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Iced Pumpkin Bread with hard cider

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Description

Sweet pumpkin bread with the lively flavor of hard cider and the addictive crunch of toasted pumpkin seeds.

Ingredients

Scale
  • Cooking spray for the pan
  • 3/4 cup hulled pumpkin seeds (optional, see note)
  • 2 cups flour (260 g)
  • 3/4 cup light brown sugar (159 g)
  • 1 Tablespoon vanilla sugar (homemade or Native Vanilla vanilla sugar)
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 cup olive oil (60 mL)
  • 2 eggs
  • 1 cup canned pumpkin (not pumpkin pie filling)(244 g)
  • 6 oz cup hard cider

Pumpkin glaze

  • 3/4 cup powdered sugar
  • 1 Tablespoon canned pumpkin
  • 1 teaspoon whiskey or vanilla

Instructions

  • Preheat the oven to 350 F (180 C).
  • Toast the pumpkin seeds on a flat sheet tray until you smell them: about 8-10 minutes.  Set aside 2 tablespoons of the seeds for topping the glaze.  The rest you’ll mix into the batter. toasted pumpkin seeds
  • Spray an 8”x4” loaf pan with cooking spray.  Line the bottom of the pan with a piece of parchment that covers the bottom and long sides of the pan.
  • Whisk the flour, sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.whisking dry ingredients together in bowl
  • In another bowl, mix the olive oil, eggs, pumpkin and vanilla. mixing pumpkin puree, eggs and olive oil together
  • Scoop the pumpkin seeds into the bowl with the dry ingredients.  Make a well in the dry ingredients and pour in the pumpkin mixture and the hard cider.  pumpkin seeds, pumpkin puree and hard cider added to flourStir everything together until the flour is just moistened. mixed pumpkin bread batterBe sure to scrape down to the bottom of the bowl as there’s usually flour hanging out that you missed!
  • Spoon the batter into the prepared pan. pumpkin bread batter in baking pan
  • Bake the bread for 55-60 minutes until a toothpick inserted into the center comes out clean.
  • Let the pan cool for about 10 minutes, then pull on the sides of the parchment to release the loaf from the pan.
  • Mix the glaze ingredients together.  Spoon the glaze over the warm bread, then sprinkle the reserved pumpkin seeds over the top.  top of iced pumpkin breadCool the bread completely before slicing.
  • The bread is best eaten within 2 days and can be left at room temperature.  You can warm slices on the second day in a toaster oven for a couple minutes for the best flavor.

Notes

Sometimes you feel like a nut, sometimes you don’t: Not everyone loves nuts or nut-like textures in their quick breads (pumpkin seeds qualify here).  If you have those people in your house, just omit the pumpkin seeds, though I highly recommend putting the toasted seeds on TOP of the glaze regardless.  The nut haters in my house all agreed that the seeds on top were less offensive, plus they look pretty.

Can I freeze it?: yes, you can, though know that pumpkin breads tend to get gummy in the freezer.  If you plan to give loaves as gifts, bake them in disposable foil mini loaf pans with a note to warm the bread in a 350 degree oven for 15-20 minutes to get rid of some of that freezer funk and make the bread taste awesome again.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Morning breads
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 265
  • Sugar: 22
  • Sodium: 236
  • Fat: 8
  • Saturated Fat: 1
  • Carbohydrates: 45
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 27

Find it online: https://bakingwithtradition.com/iced-pumpkin-bread/