Easy Pumpkin Bread That Stays Soft and Moist 😳

I grew Seminole pumpkins in my garden, and now we’re seeing just how much we can actually make with them. We started with Seminole Pumpkin Soup Joumou, and now we’re going sweet with homemade Seminole Pumpkin Bread. This bread is moist, full of pumpkin and warm spices, then finished with a maple vanilla glaze and chopped pecans. And yes, we’re using REAL Seminole pumpkin that I grew, roasted and turned into puree. If you’re growing Seminole pumpkins and wondering what in the world you’re going to do with all of them, save this recipe. SEMINOLE PUMPKIN BREAD INGREDIENTS • 1 3/4 cups roasted Seminole pumpkin puree • 1 3/4 cups all purpose flour • 1/2 cup unsalted butter, melted • 3/4 cup brown sugar • 1/4 cup granulated sugar • 2 large eggs • 1 teaspoon vanilla extract • 2 teaspoons pumpkin pie spice • 1 teaspoon cinnamon • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1/2 teaspoon salt MAPLE VANILLA GLAZE • 1 cup powdered sugar • 1 tablespoon pure maple syrup • 1 to 2 tablespoons heavy whipping cream • 1/2 teaspoon vanilla extract • Pinch of salt • 1/4 cup chopped pecans HOW TO MAKE IT 1. ROAST THE SEMINOLE PUMPKIN Preheat the oven to 400°F. Cut your Seminole pumpkin in half and scoop out the seeds. Place the pumpkin cut side down on a parchment lined baking sheet. Roast until the flesh is completely tender and easily pierced with a fork, about 40 to 50 minutes depending on the size of your pumpkin. Let it cool enough to handle, scoop the flesh away from the skin, then puree until smooth. Measure out 1 3/4 cups for the bread. 2. PREP THE OVEN AND PAN Lower the oven temperature to 350°F. Prepare a standard loaf pan with butter or parchment paper. 3. MIX THE WET INGREDIENTS In a large bowl, combine the Seminole pumpkin puree, melted butter, brown sugar and granulated sugar. Add the eggs and vanilla extract. Mix until everything is well combined. 4. MIX THE DRY INGREDIENTS In a separate bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt. 5. BRING IT TOGETHER Gradually add the dry ingredients to the pumpkin mixture. Mix just until everything comes together. You don’t want to overmix your batter. Pour the batter into your prepared loaf pan and spread it evenly. 6. BAKE Bake at 350°F for about 55 to 65 minutes. Check the center with a toothpick or knife. You want it to come out clean or with just a few moist crumbs. If the center is still wet, give it a little more time. Allow the bread to cool before adding the glaze. 7. MAKE THE MAPLE VANILLA GLAZE Mix together the powdered sugar, maple syrup, vanilla and 1 tablespoon of heavy whipping cream. Add a little more cream as needed until you get a thick glaze that will slowly run down the sides of the bread without disappearing into it. Add a small pinch of salt to balance the sweetness. 8. FINISH IT Once the bread has cooled, pour the maple vanilla glaze over the top. Finish with chopped pecans. Slice it up and enjoy. AND WE’RE NOT DONE WITH SEMINOLE PUMPKIN. Next up, we’re taking it somewhere completely different with Caribbean Shrimp Pasta with Seminole Pumpkin. Then we’re making Seminole Pumpkin Bread Pudding with gingersnaps. After that, we have more easy family meals coming, including One Pot 15 Bean Soup with Collards and Smoked Turkey, Meatballs with Peppers and Fresh Pineapple, and more meals we actually eat at home. If you grow Seminole pumpkins too, tell me what you make with yours because clearly I have plenty more pumpkins to cook. Subscribe and come cook with me. I grow all of these Seminole pumpkins over on my garden channel, Rooted in J's. ‪@RootedInJs‬ #SeminolePumpkin #PumpkinBread #SeminolePumpkinBread #GardenToTable #PumpkinRecipes #ToniMeals