Glazed Pumpkin Bread

 

If it's fall, you can bet I'm busy in the kitchen making pumpkin bread. I just adore eating it, and a cup of tea with a slice of this bread in the afternoon is my idea of heaven.

 

This recipe is easy to make, and adding the powdered sugar glaze makes it even more delicious. I don't roast my own pumpkin, but use the canned kind, which is just as good in my book, and so much easier. The recipe makes two loaves.

 

As yummy as this is to eat at home, it makes a wonderful gift for a friend, neighbor, or even a surprise gift for your child's teacher. Either way, it's delicious, and a perfect way to embrace the fall season. 

 

 

Recipe for Glazed Pumpkin Bread

 

Ingredients:

 

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs

For glaze:

1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

 

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.
To make glaze, stir powdered sugar, milk and vanilla together in a small bowl. With a spoon, drizzle glaze over cooled loaves.

 

Makes 2 loaves.

 

Chocolate Zucchini Bread



I really love chocolate, and somehow chocolate and zucchini just don't go together in my world. Except they do in this marvelously rich, chocolate zucchini bread that is filled with flavor.

The zucchini has been coming out of our garden quite regularly, and this is the first summer I've really embraced cooking with it. It's so versatile, whether you are using it for dinner, dessert, or snack recipes.

It's healthy for you too, of course, and I feel good when my family is eating their veggies. This recipe calls for a cup and a half of grated zucchini, which is about one medium sized zucchini.

This recipe calls for chocolate chips and cocoa powder, and it really packs a chocolate punch. It's moist and so, so good.

If you don't have homegrown zucchini from your garden to use, the farmers markets are still filled with them, and it's a nice way to end the summer, by making this yummy, chocolaty bread.


Recipe for Chocolate Zucchini Bread

Ingredients:

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all purpose flour
2 tablespoons unsweetened  cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups finely shredded zucchini
1/2 cup semi chocolate chips
baking spray

Directions:

Preheat oven to 350 degrees.

 

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.