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Author Notes: This pumpkin bread is a slight variation of a recipe that my mom has made for many years. Its the perfect after Thanksgiving dinner ending. I use mini loaf pans but regular size loaf pans, muffins pans, or mini bundt cake pans would also work. The maple walnut glaze really takes the bread to another level. This of course can be omitted- but why would you want to?! —NiniPanini
- 2 cups sugar
- 1.5 cups vegetable oil
- 4 eggs
- 3 teaspoons cinnamon
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups canned pumpkin
- 1 cup powdered sugar (optional)
- 2 teaspoons maple extract (optional)
- 0.5 cups crushed walnuts (optional)
- Preheat oven to 350 degrees.
- Using a standing mixer beat eggs, oil, and sugar on medium until well combined. Add the cinnamon, flour, baking soda and salt and mix until combined. Last add the pumpkin and mix until just combined.
- Grease and flour two large loaf pans, or 4 mini loaf pans. Pour batter equally in to each pan. Bake for 1 hour or until the the middle is baked through. Let cool.
- To make the maple glaze, mix the powdered sugar with the maple extract until a past is formed. Next add warm water (1-2 Tablespoon) until the mix becomes a think glaze consistency.
- Using a fork or wooden skewer poke the top of the bread loaves with multiple holes. Pour the glaze over the cooled loaves. Sprinkle with crushed walnuts. Slice the loaf and serve. The bread can be kept in an airtight container for a few days or frozen.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert