Gluten-Free Pumpkin Bread with Vanilla Bourbon Glaze
Ingredients
Pumpkin Bread
- 1 15 ounce can pumpkin puree
- 4 eggs
- 2/3 cup water
- 1 cup vegetable oil
- 1 teaspoon natural vanilla extract
- 2 cups sugar
- 3 1/2 cups your favorite "cup for cup" gluten free baking mix (regular flour works great too!) The one I used for this recipe is Bob's Red Mill Gluten Free All Purpose Baking Mix
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Bourbon Butter Glaze
- 1/4 cup butter
- 3 tablespoons bourbon whisky
- 1 teaspoon natural vanilla extract
- 2 cups confectioners (powdered) sugar
- 2-4 tablespoons milk Start with 2 tablespoons...please see recipe notes below :)
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees.
- Use cooking spray to grease three or four 7x3 inch (mini) loaf pans.
- Stir together the pumpkin, eggs, water, oil, vanilla and sugar in a large bowl until well mixed.
- In a smaller bowl, mix together the remaining ingredients. Stir the dry ingredient mixture into the large bowl with the wet ingredients until just blended.
- Divide the batter among the greased mini loaf pans.
- Bake at 350 degrees for 45-50 minutes. The loaves will be finished when a toothpick inserted at the center comes out clean.
Vanilla Bourbon Glaze
- In a medium saucepan, melt the butter over medium-low heat.
- Add bourbon and allow alcohol to "burn" off a bit.
- Whisk in the remaining ingredients until smooth and pour over cooled pumpkin breads.
Notes
*** To adjust the consistency of the glaze, you may add milk or powdered sugar. To make it more fluid, add more milk, a teaspoon at a time. To thicken it, add a little bit or powdered sugar at a time until to your desired consistency. ***