Brian's Pumpkin Bread (Bake it at your own risk!)

One of our favorite family traditions happens every October 31st. We head to a good friend's house for finger foods, a bonfire, and pumpkin carving (although the teens always seem to squeeze in a few rounds of manhunt, too).

Our whole family looks forward to it every year, and every year, I bring the same thing.

Pumpkin bread.

It's my dad's recipe, and it's so good that anytime I take it somewhere, it's completely gone without any crumbs left over!

Without further ado, here's the recipe—but only make it if you're okay with knowing that every other pumpkin bread will come in second after this one.

Brian's Pumpkin Bread

Makes: 3 loaves or 2 (9×13-inch) pans

Ingredients

• 3 cups pumpkin purée (approximately 2 standard 15-oz. cans)

• 6 eggs

• 1½ cups oil, melted butter, or melted lard

• 4 cups sugar

• 4¾ cups all-purpose flour

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• 1½ teaspoons salt

• 1 tablespoon cinnamon

• 1 tablespoon nutmeg

• 1 tablespoon ground cloves

• 1 tablespoon allspice

Instructions

1. Preheat your oven to 350°F. Grease three loaf pans or two 9×13-inch baking dishes.

2. In a large mixing bowl, combine the pumpkin purée, eggs, oil (or melted fat), and sugar. Mix until well combined.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

5. Divide the batter evenly between your prepared pans.

6. Bake at 350°F according to your pan size:

   • Loaf pans (makes 3): 45–60 minutes

   • 9×13-inch pans (makes 2): Approximately 30–45 minutes

7. Check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs. Allow the bread to cool before slicing or adding the glaze.

If you really want to take this pumpkin bread to another level, let it cool and add this glaze.

Brown Butter Cream Cheese Glaze

Ingredients

• 4 oz. cream cheese, softened

• 2 tablespoons butter

• ¾ cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

• Pinch of salt

Instructions

1. Melt the butter in a small saucepan over medium heat, stirring occasionally, until golden brown and fragrant.

2. Remove from the heat and let cool for about 5 minutes.

3. In a mixing bowl, combine the softened cream cheese, browned butter, powdered sugar, vanilla, and salt. Beat until smooth.

4. Add the milk, 1 tablespoon at a time, mixing until the glaze reaches your desired consistency.

5. Drizzle or spread over the completely cooled pumpkin bread.

Slice, serve, and enjoy!

From my kitchen to yours,

Brianne