Honey Pumpkin Bread with Honey Glaze

Wednesday, September 20, 2017

When I see "Indian Produce" section at the local supermarket, I literally do a happy dance in my head. But their one-price-for-all policy doesn't give me the liberty to splurge. Yet, because anything tiny and cute attracts me, I picked the cute little whole pumpkin hoping to bake a pumpkin bread using the Fall world's dope - pumpkin spice. No regrets.

One-half of the pumpkin went into making this honey pumpkin bread as part of this month's Fantastical Food Fight theme which is celebrating the National month of Honey (US). The honey glaze just happened as a last minute addition to make it honey all the way... and of course to elevate the honey quotient for the sweet-toothed.:-)

Honey Pumpkin Bread with Honey Glaze

This bake is also my first impression of Pumpkin pie spice or Pumpkin Spice. There is always a first time, right? Most of the recipes include the ground form of cinnamon, ginger nutmeg, allspice, mace, and cloves. And I figured it is okay to omit a couple of them and still have the great aroma.

No, the pumpkin spice does not contain pumpkin. - was a real question - you do know who asked that.

Honey Pumpkin Bread with Honey Glaze

I chose to go with the original recipe that had the measurements for each of the spice so I didnt have to make a batch. The magical whiff started right then when the batter came together. You can guess what happened next! I wanted a jar of pumpkin spice asap and make use of it more and more... LOL.

I used homemade pumpkin puree that I prepared by steaming, blending and straining method. You can make your own this way or roast and grind, or simply use a can of pure pumpkin puree like most of the bloggers do. 

The Honey glaze is highly recommended. 

We had some of this moist and soft Honey Pumpkin Bread with Honey Glaze for weekend breakfast and continued to munch on it throughout the weekend! Like most bakes, it tasted even better the next day.

Honey Pumpkin Bread with Honey Glaze

We surprisingly loved it. Trust me, post the photo shoot and tasting one slice. I was like meh... but slowly the taste grows on you and then we were fighting for our share.. :-D 

Honey Pumpkin Bread with Honey Glaze

Adapted from CookieAndKate (video link)


INGREDIENTS

3 tablespoons extra-virgin olive oil
1/4 cup honey
1 egg
1/2 cup pumpkin purée
2 tablespoon water
1/4 teaspoon cinnamon,
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup and 2 tablespoons wheat flour
Pinch of ground cinnamon, for sprinkling on top

For the Honey Glaze
2 to 3 tablespoon honey 
2 tablespoon or 25 grams butter
1/4 teaspoon pumpkin spice blend (a dash of allspice, cinnamon and ginger)

METHOD

  1. Oven Bakers: Preheat oven to 165 degrees Celsius and grease an 8 x 4-inch loaf pan.
  2. Stove Top Pressure Cooker Bakers: Keep a flat pan on medium flame and keep the cooker without the lid over this pan and let it pre-heat. 
  3. Grease the loaf pan with some oil or feel free to use baking paper

Prepare the Batter: 

  1. In a large bowl, whisk the oil and honey together with a hand whisk.
  2. Add the egg and lightly whisk until blended. 
  3. Add the pumpkin purée, water, spice powders, baking soda, vanilla and salt, and whisk to blend. 
  4. Now, keep the whisk away and use a big spoon or rubber spatula and stir in the flour, just until combined. Do not over mix. If the batter turns out dry, then it is to do with the type of flour. Just add more milk or water to make a smooth pourable batter. 

Bake the bread:

  1. Pour the batter into your greased loaf pan and sprinkle lightly with some ground cinnamon. 
  2. Place the loaf pan carefully inside the cooker and cover with its lid and remove the weight/pressure regulator. 
  3. Bake on a medium flame for first 20 minutes and reduce to lowest flame and bake for another 50 minutes or until it passes the toothpick test. 
  4. Remove the loaf pan and place it on the counter and let it cool completely.  
  5. Prepare the glaze while the bread is cooling: 

Honey Glaze:

  1. Stir the honey and butter in a small pan and bring to the boil until the butter has melted and the mixture slightly thickens
  2. Remove from the heat let it cool until thickened and opaque
  3. Spoon over the top of the cake and leave to set.
  4. Slice and serve 
  5. Refrigerate the leftovers if any. 
For more options and suggested variations for vegans and dairy free bread, please do visit the original recipe page at CookieAndKate (site link). 


Honey Pumpkin Bread with Honey Glaze

Just last week, I made a small batch of Pumpkin spice with just these because I didn't have nutmeg or mace:

1 teaspoon ground cinnamon
1 teaspoons ground allspice 
1 teaspoons ground cloves
1/2 teaspoon ground ginger 
Mix the spices together in a small bowl
Keep it in an airtight jar

I used it in making Pumpkin Tiramisu, pumpkin spice oatmeal, and pumpkin spice overnight oats...

Alrighty, that was my pumpkin story with some honey... look what my fellow bloggers have to share...


You'll Also Love These

0 Thoughts

Share your thoughts, I would love to know more..

Gallery

my foodgawker gallery