Glazed Pumpkin Bread
There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level.
Servings: 10
Ingredients
- 1 ½ Cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Ginger
- 1 ½ teaspoons Ground Nutmeg
- ½ teaspoon Salt
- 1 Cup Sugar
- ½ Cup Butter melted
- 1 Cup Canned Pumpkin Puree
- 2 Eggs large
- 2 Tablespoons Orange Peel grated
- 1 teaspoon Vanilla Extract
- 1 Cup Chocolate Chips (or to taste)
Glaze
- 1 Tablespoon Orange Juice
- ⅓ Cup Powdered Sugar
- ¼ Teaspoon Vanilla Extract
- ¼ Teaspoon Almond Extract
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, ginger, nutmeg, and salt. Set aside.1 ½ Cups Flour, 1 teaspoon Baking Soda, 1 teaspoon Ground Ginger, 1 ½ teaspoons Ground Nutmeg, ½ teaspoon Salt
- In a large bowl, beat together sugar, melted butter, pumpkin puree, eggs, orange peel, and vanilla until light and creamy.1 Cup Sugar, ½ Cup Butter, 1 Cup Canned Pumpkin Puree, 2 Eggs, 2 Tablespoons Orange Peel, 1 teaspoon Vanilla Extract
- Gradually beat in the flour mixture until a slightly lumpy batter forms.
- Stir in the chocolate chips.1 Cup Chocolate Chips
- Spoon batter into the prepared loaf pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Glaze
- Whisk the glaze together and pour over the warm, slightly cooled bread and let rest until dried.1 Tablespoon Orange Juice, ⅓ Cup Powdered Sugar, ¼ Teaspoon Vanilla Extract, ¼ Teaspoon Almond Extract
Video
Nutrition
Serving: 1slice | Calories: 406kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 316mg | Potassium: 231mg | Fiber: 3g | Sugar: 34g | Vitamin A: 4165IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 3mg