Photo by Karen Keb
Pumpkin has plenty of moistening properties, which makes it a perfect ingredient for dense, delicious bread.
Ingredients
- For the bread:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground ginger
- 1-1/2 cups pureed pumpkin
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup butter (1/2 stick), melted
- 2 large eggs
- For the glaze:
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon lemon zest
Directions
- For the bread:
- Preheat the oven to 350 degrees F. Spray nonstick baking spray into two 8 x 4" loaf pans.
- In a medium bowl combine the dry ingredients (flour through ginger).
- In a separate large bowl, combine the pumpkin, sugars, sour cream, milk, and butter. Beat on low speed until well mixed.
- Add the dry ingredients and beat at low speed until combined. Add the eggs and beat for 2 minutes.
- Divide evenly into the two prepared pans and bake for 45 minutes, or until a toothpick comes out clean. Cool completely in the pans on a wire rack, then turn out and glaze.
- For the glaze:
- Combine all the ingredients and whisk thoroughly, adding more lemon juice or water to thin to pouring consistency.
- Divide evenly and drizzle randomly over both loaves.
