How to Make Positively Perfect Pumpkin Bread

This Pumpkin Bread is almost too easy to make.  Is that possible? 

1.  Beat the eggs in a bowl.

2.  Pour in the sugar and oil.  Mix well.

3.  Add the pumpkin puree and vanilla.

4.  Put the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl. Mix with a wire whisk. 

There is a lot of spice in this recipe.  Sometimes, people get scared when they see a full teaspoon of nutmeg, 2 of cinnamon and cloves as well. It really is so good.  I would love to persuade you to trust the recipe! 

5.  Mix dry ingredients into wet ingredients and mix until the flour is just incorporated.  You do not want to over mix the bread.

With the glaze, this Positively Perfect Pumpkin Bread is more like Starbucks.

6.  Pour into two greased loaf pans and bake at 350° for one hour.  I love lining loaf pans with parchment paper.  Place the loaf pan on top of a piece of parchment and then line up a ruler next to the bottom of the pan.  Remove the pan and then draw a line down the parchment paper and cut.

Put parchment paper going both directions in the pan for the best result.  Turn the loaf pan and measure the other direction.  Measure with a ruler.  Remove the pan and then draw a line.    I spray the loaf pan with vegetable spray and then place the parchment paper inside, one paper on the wide side and one lining the long side.  Leave about 2 inches of paper hanging over the edge of the pan. 

If using parchment paper is too much of a hassle, I get it. I often spray the pans heavily with vegetable spray. After baking, place the pans on a cooling rack. Let them sit for 10 minutes. Loosen the bread from the sides of the pan with an offset spatula and turn upside. The bread should drop right out. Place this on the cooling rack until fully cooled. Then you can drizzle on the glaze if you so desire.

This recipe can be made in 2 large loaf pans or 6 small pans.

7.  Place loaf pans in heated oven.  Set the timer for 60 minutes.  This recipe will fit in six smaller loaf pans if you like to give your baking away or freeze. Bake the smaller pans for 40 minutes.

8.  Once the bread is done, place it on a cooling rack and let it sit for 10 minutes.  After the 10 minutes, turn the pan upside down and the bread should fall out of the pan.  Remove the parchment paper immediately. Leave the bread on the cooling rack until cool to the touch.

9. Make Glaze. Melt the butter in the microwave for 10 seconds. Add the powdered sugar and mix. Add the milk to get the consistency you like. If you let this glaze sit for a minute or two, the butter will solidfy and it will be hard to spread on the loaf. If this happens, just warm it up in the microwave for another 10 seconds.

I like using a plastic bottle with a wide nozzle. I move the bottle back and forth over the cool loaf. Let the glaze dry. It is ready when you touch the glaze and it does not leave a finger print. Slice and enjoy.

Here are a few of my favorite products when making Positively Perfect Pumpkin Bread.

Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner.  I want to know how it turns out.

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