It’s just a few days before Eat-Fest-USA, aka Thanksgiving, aka only one of the best holidays ever.
It’s just Sean and I this year, as we are staying put, and I’ve had the menu planned for a few weeks now. I’ve ordered our turkey and picked it up, planned the sides, shopped the pantry goods, written my produce list, and picked out the wines. I was going to bake up another batch of this pumpkin bread for Thursday morning, but I’m thinking we’ll go the fruit and cheese route for breakfast and snacking.
Not that this pumpkin bread wouldn’t make a lovely, easy breakfast to share with your fam and friends this thankful holiday. It would be perfect sliced and set-up next to plenty of coffee and/or tea to begin Thanksgiving day and kick-off the feast prep. This bread is super moist–and, I know we don’t all love that word–but it is what it is. And, I channel my inner Jesse Pinkman as I type this…
This bread be moist, yo.
The moisture comes from pumpkin puree, olive oil, and greek yogurt, there’s a bit of whole wheat flour for wholesome goodness, just a little spice, and a buttery layer of bourbon icing just for kicks. I also added some candied ginger to the top, for good measure. Maybe the icing and ginger are a little much but, they fancy-up this super easy quick-bread, making it holiday breakfast AND dessert appropriate.
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ teaspoon salt
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 cup pure pumpkin puree
- ½ cup olive oil
- 2 eggs, lightly beaten
- ¼ cup plain greek yogurt
- ½ teaspoon vanilla
- 1 cup powdered sugar
- 3 tablespoons melted butter
- 2-4 teaspoons bourbon
- milk to thin
- Preheat oven to 350*F and grease a 9×5 inch loaf pan, or other baking dish, well. Set aside.
- In a large mixing bowl whisk together the flours, salt, sugar, baking powder, and spices.
- In another bowl, mix together the pumpkin, olive, oil, beaten eggs, yogurt, and vanilla. Mix well to combine. Pour the wet ingredients into the bowl of dry ingredients and fold to incorporate until just combined and there are no longer any dry flour streaks. Be careful to fold the batter and not overmix it. Scrape the batter into the prepared baking dish and bake in the center of the oven for 50-60 minutes (about 45 for the round pan) or until a toothpick inserted in the center of the bread comes out clean. Turn out of the pan and allow to cool on a cooling rack.
- For the icing, whisk together the melted butter, bourbon, and powdered sugar. Add milk to thin to desired consistency. Spread icing over cooled bread. Sprinkle with chopped, candied ginger if desired.
- Will keep for 2-3 days wrapped well at room temperature.
Since this is a quick bread, it comes together very quickly with few dishes. The bread also tastes great, maybe even better, the next day. This recipe makes 1 standard loaf of pumpkin bread–however, I baked this batch up in a 6inch round pan and a mini-loaf pan. Either way, this bread is delicious. Feel free to make this bread sans icing for an every-day breakfast bread sitch. I use half all-purpose and half whole wheat flour in this recipe, you could us less whole wheat or go with just all-purpose with great results. I would be wary of making the entire recipe out of whole wheat as it may result in a very dense and even gummy bread.
Is the second amount of pumpkin puree in the ingredients suppose to be yogurt? It says yogurt in the directions but no amount in the ingredients?
Heather, yes! Thank you for catching that and letting me know. I have corrected it.
Abby@ The Frosted Vegan
Anything that involves bourbon and icing on top of pumpkin is a win win win in my book!
a girl after my own heart! thanks, Abby!
Man! Those haphazard slices are total hotties. Love this!
P.S. I was raving about your t-giving menu last night. Oh man.
haha, I’m so glad my menu is raveable!Thanks, giiiirl!
Rachel (Two Healthy Plates)
Last week I made 96 mini pumpkin bread muffins. When I was done I swore I was not making any more pumpkin bread this season. I wish I had this icing recipe then!! Guess I’ll just have to make ONE MORE batch to try this – sounds delicious! =)
whoa, I’d totally be burnt out on pumpkin bread too! you could just make the icing, haha 😉
i’ve started describing things as “hydrated” in order to avoid the dreaded M word! haha
haha, Jesse Pinkman.. yes! I love a good BB reference.
The pumpkin bread is a beauty!
yes! ha, thanks Kayla!
Ohhhhhhh yeah. I don’t know why some are so queasy about the word “moist.” Moistmoistmoist. It’s good stuff.
P.S. Love the candied ginger on top! Festive.
LOVE! Pumpkin and bourbon…an awesome combination. 🙂
Cindy, I really appreciate your inner Jesse Pinkman. And I want that bourbon icing on my face.
Also those pictures are out of control.
I appreciate your appreciation. Bourbon icing face masks!
Katie @ Blonde Ambition
Haha, nice Jesse impression. Pumpkin in bourbon sounds like a match made in heaven!
Cindy – what a perfect fall/holiday recipe! You’re so organized. I’m only bringing 2 dishes to someone else’s Thanksgiving, and I still haven’t decided what to make – woops.
organized or crazy? haha, thanks Jess!
I love all kinds of pumpkin bread and muffins but that glaze sounds amazing. Of course bourbon makes everything better.
Averie @ Averie Cooks
Last week I made a Baileys Irish Cream Glaze…I need this one next 🙂
that sounds delightful!
It’s so cute to think of you and Sean eating a fine Thanksgiving meal together 🙂 Your pumpkin bread wedges are the cutest!
haha, thanks Nicole!
Sara @ The Cozy Herbivore
No. Stop it. STOP IT. Just when I officially declared myself Done With Pumpkin, you have to go and post this recipe. This decadent-looking recipe that combines all things I love: pumpkin bread, bourbon, candied ginger…
Well, THANK YOU VERY MUCH, I guess I’ll have to swallow my pride and go back on my pumpkin decree. (Deliciously)
haha! well, sometimes you HAVE to go back on your word 😉
oh that icing!
heavenly flavor — I can only imagine.
:::printing this one:::
yes! thanks Dawn!
I just took this out of the oven a few minutes ago, and waiting for it to cool is TORTURE!! My house smells soooo good right now…
I keep tasting the icing to tide myself over. This is dangerous!
yes! I hope you love it! the icing is so good!