Bump your pumpkin bread up a notch with this Bourbon Glazed Orange Spiced Pumpkin Bread. Fall flavors that will make your mouth super happy, but with a bit less sugar and with heart-healthy fats. Easy, quick and perfect for breakfast, snacks or even dessert!
As soon as that first leaf begins to fall, I tend to start grabbing cans of pumpkin puree each time I go to the grocery store. That first can always turns into a loaf of pumpkin bread. The smell alone fills the house with the scent of autumn. It welcomes everyone home as they walk in through the door with smiles on their faces. That’s the beauty of baking, isn’t it?
This loaf began as a pretty simple orange spiced pumpkin bread. It had us all gathered around the kitchen counter, devouring slices throughout the day…and night. But, it wasn’t all rosy and sweet…
My son took a bite and asked why I wasn’t doing anything exciting with it.
“What? I added orange zest.”
“I mean, it’s just pumpkin bread. How about a bourbon glaze?” he said.
I rolled my eyes. Not because it wasn’t genius, but because it was such a Ryan thing to say.
Round two of this bread included that bourbon glaze.
Hmmm. That boy of mine sure does have an intuitive sense of flavors.
The bourbon just pairs so naturally with the flavors of the spices, the pumpkin and especially the orange. It definitely made this bread more exciting. ;)
You may remember this yummy Pumpkin Bread Pudding from last year’s #VirtualPumpkinParty.
Sara, from the beautiful blog, Cake Over Steak, heads up this fun gathering of some of the most creative pumpkin recipes every year. Read about its origin and find links to all of this year’s delicious recipes here or scroll down below.
Bourbon Glazed Orange Spiced Pumpkin Bread
- 1 1/2 cup 195g all purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 large eggs* room temperature
- 1/2 cup avocado oil
- 1/2 cup unsweetened apple sauce
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- zest of one small orange I use mandarin oranges
- 1 cup pumpkin puree
- 1/2 cup confectioner's sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon bourbon
- pinch or two of orange zest
- Preheat your oven to 350 degrees. Butter a 10-inch loaf pan or line it with parchment.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg.
- In a medium bowl, whisk the eggs lightly. Add the avocado oil, apple sauce, sugar, orange zest and vanilla. Whisk to combine. Add the pumpkin and whisk again until smooth.
- Add the pumpkin mixture to the dry ingredients. Stir and fold just until combined.
- Pour the mixture into your prepared baking pan.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before glazing.
- Mix the glaze ingredients together in a small bowl. Using a small spoon or whisk, drizzle over the top.
Adapted from, Orange-Spice Pumpkin Bread, Williams-Sonoma.
Some of my favorite pumpkin recipes from the blog…
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH
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