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Pumpkin bread with glaze and pecans

Pumpkin Bread

A warmly spiced pumpkin loaf with an optional vanilla drizzle. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g pumpkin puree plain, not pie filling
  • 2 large eggs
  • 100 ml neutral oil
  • 150 g light brown sugar
  • 60 ml milk
  • 220 g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 60 g icing sugar optional glaze
  • 1 tbsp milk for optional glaze

Equipment

  • 1 Loaf tin
  • 1 Mixing bowls
  • 1 Cooling rack

Method
 

  1. Heat the oven to 175°C / 350°F. Grease and line a 23 × 13 cm loaf tin.
  2. Whisk pumpkin puree, eggs, oil, brown sugar and 60 ml milk until smooth.
  3. In another bowl, combine flour, baking soda, cinnamon, ginger, nutmeg and salt.
  4. Fold the dry mixture into the wet ingredients just until combined and scrape into the tin.
  5. Bake for 50–60 minutes until a skewer inserted in the center comes out without wet batter. Cool for 10 minutes in the tin, then completely on a rack.
  6. For the optional glaze, stir icing sugar with about 1 tablespoon milk until pourable and drizzle over the cooled loaf.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Cooling time is additional. Add glaze only after the loaf cools; adjust its thickness with a few drops of milk.