5.0
(4)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
Step 2
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
Step 3
In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that's okay.
Step 4
With the mixer on low, beat in flour mixture until incorporated.
Step 5
Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
Step 6
To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).
Your folders
cookinglight.com
Your folders
bonappetit.com
4.6
(103)
Your folders
sixsistersstuff.com
5.0
(2)
50 minutes
Your folders
sixsistersstuff.com
Your folders
butternutbakeryblog.com
4.9
(146)
1 hours, 20 minutes
Your folders
foodtalkdaily.com
55 minutes
Your folders
lazycatkitchen.com
5.0
(8)
50 minutes
Your folders
cooking.nytimes.com
5.0
(466)
Your folders
marthastewart.com
Your folders
readersdigest.ca
Your folders
myrecipes.com
Your folders
cooking.nytimes.com
5.0
(2.5k)
Your folders
thehomecookskitchen.com
5.0
(4)
40 minutes
Your folders
thehomecookskitchen.com
Your folders
ohmyveggies.com
5.0
(1)
10 minutes
Your folders
sillowaymaple.com
Your folders
thesouthernladycooks.com
5.0
(2)
60 minutes
Your folders
cooking.nytimes.com
4.0
(150)
Your folders
kingarthurbaking.com
4.6
(20)
45 minutes