Yes, I know it is still July. It’s hot, muggy and sticky….and did I mention hot? And yet, I am craving pumpkin. Fall is really not that far off. It was still too far away though, for me to put off making this delicious pumpkin bread. It was probably the browned butter glaze that pushed me over the edge. I found this recipe on the delightful Honey and Jam. You must check Hannah out, love her blog! I adapted this recipe to be dairy and egg-free and was thrilled with the results. I used flaxseed as an egg replacer and thought it worked great! See below for the “recipe” and instructions on using flaxseed in recipes. Even if you don’t have an egg allergy in the family like we do the flax still adds an extra boost of nutrition. This pumpkin bread is seriously so moist and delicious. So even if you’re not craving fall flavors yet make sure to tuck this one away for later!
adapted from Honey and Jam
Pumpkin Bread with Browned Butter Glaze
- 3 cups all-purpose flour
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 cups granulated sugar
- 1 cup dairy free spread (or butter)
- 3 large eggs*
- 1 16 oz can of pure pumpkin
- 1/2 cup raisins, dried cranberries, or chocolate chips (optional)
Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside. In the bowl of a stand mixer with the wire whisk attached, mix the butter and sugar on medium speed for about 2 minutes until fluffy. Add the flaxseed mixture and the pumpkin and combine well. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape down the sides of the bowl between each batch.
Pour half of the batter into one of the prepared pans. Fold the raisins, or other mix-in into the remaining batter and then pour it into the other prepared pan. Bake for about one hour or until an inserted knife comes out clean and the top is golden. Can be glazed when warm.
Browned Butter Glaze:
1/2 c. dairy free spread (or butter)
2 c. powdered sugar
1-3 Tbsp. milk (we used rice milk)
In a small saucepan over low heat, melt the butter, and let it cook till it’s a delicate brown color. Remove from heat and pour into a mixing bowl. Using an electric mixer, combine powdered sugar with browned butter. Add 1 Tbsp. milk. Add more milk as needed to reach spreading consistency.
*For egg replacer:
- 1/2 cup flaxseed meal
- 1 1/2 cups water
Mix flaxseed meal and water in blender and blend on high for 2 minutes. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill. Keep refrigerated up to 3 days.
Still craving pumpkin? Try these!
Pumpkin Bars with Cream Cheese Frosting
{ 11 comments… read them below or add one }
yours looks so good! Thanks so much for emailing me about it!
No problem:-)
As someone who craves pumpkin year round, I don’t see any problem with making pumpkin bread in July. In fact, it seems like perfect timing to me!
I have been craving pumpkin. Is that so wrong?
Apparently I don’t think so;-)
Hello from a fellow food blogging Becky! (who happened to blog about pumpkin bread today) This looks delicious! I’ll have to try the Butter Glaze on my next loaf : )
This looks just delicious.
Pictures are fantastic.
Thank you Donna!
Another pumpkin lover here! I could eat it any day of the year. This is totally going straight to the top of my “to bake” list.
Marvelous! I just made this for a fall brunch that I hosted for my employees and it was a fabulous hit! I couldn’t fathom the whole 603g of sugar that the recipe calls for, so I decreased to 500g and according to those who ate it, it didn’t seem to lack sweetness. Thanks for posting such a great recipe–I will definitely use it again and recommend your site to others!
I’m so glad you liked it!