This soft and super moist spice pumpkin bread topped with a cinnamon glaze is a classic everyone love.Super easy to bake,it's definitely the BEST pumpkin bread I ever had!!
Fall is officially here.Let's celebrate straight away with a pumpkin recipe!"Pumpkin everything"becomes the new obsession,with both sweet and savory pumpkin recipes.On the blog,你可以找到一些我最喜欢的：在美味的一面有一个经典pumpkin soup with maple-candied bacon,somepumpkin & walnut tartines with blue cheese,健康有益的红豆达尔烤南瓜和榛子.And if you happen to be a sweet tooth,don't miss the南瓜派肉桂卷and thepumpkin cheesecake muffins.
And there we are today again,还有一个南瓜食谱。Nothing fancy this time however,just a classic pumpkin bread recipe.It's a"back to basic"kind of recipe,that happens to be the best I ever had.I believe we need a"favorite recipe"for any classic dish:美国苹果派,,banana bread,或巧克力片曲奇饼for instance,to name just a few of them.And yes,after a few attempts,I think I found the Best Pumpkin Bread recipe.In my opinion (and my testers/tasters' opinion) at least!!
So what makes this pumpkin bread so perfect?First of all,and it's an important part for all busy people out there,this pumpkin bread is easy,quick to prepare.As for a regular cake or bread recipe,you simply fold in the dry ingredients into the wet ones,搅拌均匀,and it's done.另外，当涉及到原料本身时，there are absolutely no fancy ingredients.你只需要一罐南瓜泥（一定要100%的南瓜泥；not for pumpkin filling!) and a few spices: all-spice and cinnamon mostly.The other ingredients are the regular ones (flour,糖，黄油，etc.).
随着魔法在烤箱里发生，you will soon smell the lovely spices from the pumpkin bread that turns out perfect both in flavor and in texture.I used 3/4 cup (150g) sugar only in the recipe,虽然许多南瓜面包的食谱通常需要更多的糖，as the pumpkin puree is naturally unsweetened.如果你真的是个甜食，你可以喝一杯（200克），但在我看来，这个食谱不需要更多，as the icing will bring an additional sweet taste.
至于质地，你会得到一个非常柔软和湿润的南瓜面包，thanks to the use of sour cream here.You could also replace the sour cream with 3/4 cup of homemade buttermilk if you wish (just pour one teaspoon of lemon juice or white vinegar in a measuring cup and cover with milk up to 3/4;stir well and let sit for 5 minutes before using) or plain yogurt.The use of one of these 3 dairy products will bring all the moistness to the cake,还有南瓜泥。
For the final touch,I like to top this pumpkin bread with a sweet cinnamon glaze.3成分,the cinnamon glaze adds a nice contrast in texture and releases all the spices from the bread.If you don't have time for it,没关系，the pumpkin bread will be just as good,served with a hot cup of tea.秋天快乐，everyone!!
- 1.5支（150g）不加盐黄油，softened at room temperature
- 2¼ cups (270g) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 can (15 oz,425g) pumpkin puree
- ¾ cup (180 ml) sour cream
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 2½ Tablespoons milk
- 1½ cups (180g) confectioners sugar
- 2 teaspoon ground cinnamon
- Put oven rack in middle position and preheat oven to 350°F (180°C).Grease a loaf pan generously with butter and dust with flour.
- In a medium-sized bowl,whisk together flour,baking powder,baking soda,cinnamon,allspice,和盐。
- In a separate bowl,whisk together pumpkin,sour cream,and vanilla.
- In a large bowl,用电动搅拌器以中高速搅拌软化的黄油和砂糖，直至其变白并蓬松（大约3到5分钟）。then add the eggs and beat for 1 minute.
- Reduce speed to low and add the flour and pumpkin mixtures alternately in batches,mixing until just smooth.
- Spoon the batter into the loaf pan,smoothing top,然后烤45-50分钟，或者直到插入蛋糕中心的木签被清理干净。Let the bread cool into the pan on a rack for 15 minutes,then turn the cake upside down onto the rack.
- For the cinnamon glaze: in a medium sized bowl,whisk together milk,confectioners sugar and cinnamon until smooth.Drizzle icing over warm cake,then cool cake completely.Icing will harden slightly.