Recipe of the week: Pumpkin Bread
Now that the leaves are turning, the Uggs are resurfacing, and the smell of cinnamon seems to follow you wherever you go, it’s the perfect time to return to a classic autumn recipe. Pumpkin is an autumn staple, so what better way to cozy up to an episode of Gilmore Girls or The Vampire Diaries than with a warm slice of pumpkin bread topped with a maple cinnamon drizzle?
Ingredients (1 loaf):
2 cups Pumpkin Puree
1 1⁄4 cups of sugar (your choice)
1⁄2 cup of melted butter
2 eggs
1⁄4 cup of water
2 tsps of vanilla extract
2 cups flour
1 tsp baking soda
1⁄2 tsp salt
1⁄2 cup of chocolate chips (optional)
Glaze:
1⁄2 cup powdered sugar
1⁄4 cup heavy whipping cream (or 1 tbsp whole milk)
1⁄2 cup maple syrup (or chocolate/ honey/ choice syrup)
2 tsp cinnamon
Instructions for bread:
1) Preheat your oven to 175 celsius and grease your loaf pan.
2) In a medium to large bowl, mix together the dry ingredients (flour, sugar, baking soda, and salt).
3) Slowly mix in the wet ingredients, adding the pumpkin puree last (or chocolate chips).
4) Pour the batter into the pan – I recommend using parchment paper so its easier to clean up and remove.
5) Bake for approximately 55 minutes (1 hour with chocolate chips) then leave to let cool for ten more before slicing.
Instructions for glaze:
1) First add the powdered sugar to a small bowl, before adding a splash of cream, and your syrup of choice – for thicker drizzle, add more powdered sugar to the mix.
2) Slowly pour on top of chilled pumpkin bread to prevent excess spillage.
Finally, turn on your favourite autumn film and enjoy a cozy evening in with a delicious sweet treat!
Image by Mollie MacFadyen for The Student.
