Pumpkin Harvest Loaf with Lemon Glaze

This is a great pumpkin bread recipe!  It is perfect for Fall.  The bread turns out perfectly moist and less dense than most other pumpkin breads.  I like this recipe because it uses a whole small (15 ounces) can of pumpkin instead of just 1 cup, like most recipes do.  The more nutrients, the better.  The lemon glaze goes suprisingly well with the pumpkin bread.

Pumpkin Harvest Loaf with Lemon Glaze

1 15 oz. can pumpkin
3 eggs
1/4 cup canola oil
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon baking soda
Lemon Glaze (optional, recipe follows)

Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with non-stick cooking spray and dust with flour.

Beat together pumpkin, eggs and oil. Add flour, sugar, baking powder, cinnamon, and baking soda. Combine all ingredients and pour into prepared loaf pan.

Bake 60 minutes or until wooden pick inserted in center comes out clean.

If desired, pour Lemon Glaze over warm bread while in pan. Let cool slightly and remove from pan. Dust with powdered sugar.


1/2 cup powdered sugar
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon rind

Stir together glaze ingredients until smooth.


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