Glazed Pumpkin Bread

Nut-free option

Not only does this recipe use up a whole can of pumpkin puree (no need to let half of a can go to waste sitting in the fridge), but it makes two loaves of pumpkin bread. It’s perfect for giving away a loaf as a gift or wrapping up and freezing to enjoy later. It’s moist, flavorful and perfect for fall when you’re craving all things pumpkin spice—but it’s so good you’ll want it year-round!

PREP TIME: 20 minutes

COOK TIME: 48 to 52 minutes

YIELD: 2 loaves, 16 to 20 slices

INGREDIENTS:

• Nonstick spray, for pans
• 1 cup (240 ml) soy milk
• 1 tbsp (15 ml) lemon juice, white vinegar, or apple cider vinegar
• 3½ cups (437 g) all-purpose flour (spooned and leveled or weighed)
• 2 tsp (9 g) baking soda
• 2 tsp (9 g) baking powder
• 1 tsp salt
• 1½ tsp (4 g) ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ¾ cup (180 ml) canola oil
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 1 (15-oz [425-g]) can pure pumpkin puree
• 1 tbsp (15 ml) pure vanilla extract

GLAZE

• 1½ cups (187 g) powdered sugar
• 2 tbsp (30 ml) soy milk or nondairy milk of choice
• ½ tsp pure vanilla extract

INSTRUCTIONS:

1. Preheat the Oven and Prepare Pans: Preheat the oven to 350°F (180°C) and spray two 9 x 5–inch (23 x 13–cm) loaf pans with nonstick cooking spray.
2. Curdle the Milk: In a small bowl, whisk together the soy milk and lemon juice (or vinegar). Set aside for 10 to 15 minutes, until curdled.
3. Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
4. Mix Wet Ingredients: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil, granulated sugar, and brown sugar. Beat until well mixed. Add the pumpkin, curdled milk mixture, and vanilla. Beat again until well mixed.
5. Combine Wet and Dry Mixtures: Add the flour mixture to the pumpkin mixture and mix until just combined.
6. Fill Loaf Pans: Distribute the batter equally between the two prepared pans.
7. Bake: Bake for 48 to 52 minutes, until a toothpick inserted into the center comes out clean or with only crumbs, no raw batter.
8. Prepare the Glaze: In a medium-sized bowl, whisk together the powdered sugar, soy milk (or nondairy milk), and vanilla. Add more milk, ½ teaspoon at a time, until the consistency is thick but pourable. Set aside.
9. Cool and Glaze: Remove the loaves from the oven and allow them to cool completely in their pans. Flip each pan upside down onto a cutting board, then lift up each pan to release the loaves. Carefully turn the loaves upright again. Equally distribute the glaze between the loaves, spreading it to evenly cover the tops of each loaf and allowing some glaze to fall down the sides.
10. Set the Glaze: For best results, allow the glaze to set for 1 to 2 hours.
11. Slice and Serve: Slice each loaf into eight to ten equal slices. Alternatively, you can freeze a loaf for later by wrapping it tightly in plastic wrap and placing it in the freezer. Defrost in the fridge overnight before serving.