This honey-glazed pumpkin bread is like a little taste of fall in every slice! It’s moist and delicious and the double-strength to help get you through the upcoming holiday season. So grab a slice (or two) and a cup of your favorite hot beverage and chill out.
1 ¾ cups flour
2 teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup canned pumpkin purée
½ cup milk
½ cup Double Strength Raw Relief Colorado Hemp Honey
¼ cup extra-virgin olive oil
1 teaspoon vanilla
For the glaze:
- ½cup powdered sugar
- 1tablespoon honey
- 1tablespoon butter, melted
- 1tablespoon milk, if necessary to thin glaze
Preheat the oven to 350°F. Grease or line a loaf pan with parchment paper.
In a medium bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large bowl, beat oil and honey together. Add eggs and milk, and mix well. Stir in pumpkin purée and vanilla. Stir in dry ingredients, until just combined.
Spread batter into the greased loaf pan.
Bake for 55 to 65 minutes. A toothpick should come out clean when inserted into the bread. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool completely. To make the glaze, whisk together powdered sugar, honey, melted butter. Thin with milk if necessary. Pour glaze over the pumpkin bread before slicing.