The Observer Cookbook: Pumpkin Bread

The Observer Cookbook: Pumpkin Bread

By Tyler Mead, Online Features Editor

With the chilly season comes an influx of pumpkin everything: from lattes to pies, people cannot seem to get enough of it in their diet. No autumn would be complete without one of these recipes, of course, so why not spice things up with a delicious loaf of pumpkin bread.

This sweet bread embodies the seasonal spirit with a soft and moist texture infused with a slight kick of cinnamon. The glaze on top of the bread is what really makes this treat unique, adding just a bit more sweetness and making the last bite all the better.

Observer rating: 4.5/5


3 cups sugar

1 cup vegetable oil

4 eggs

2 cups canned pumpkin

2 and-a-half cups flour

1/2 tablespoon baking powder

2 teaspoons baking soda

2 teaspoons salt

2 tablespoons cinnamon

1 teaspoon nutmeg


5 tablespoons melted butter

1/2 cup brown sugar

To make the bread, preheat the oven to 350 degrees.  Using a mixer, combine sugar, oil, eggs and pumpkin. Then sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Combine all of the ingredients and mix well. Pour batter into the 2 pans and bake for about 1 hour, until a toothpick inserted in the center of the loaf comes out clean.  Let it cool completely, remove loaves from pans and set on rack. To make the frosting, melt butter and brown sugar and then pour it over pumpkin bread.  Allow to set.