Pumpkin Bread with Cinnamon Drizzle
I baked the best pumpkin bread to take with me to TJ and his family over the weekend. It made two loaves which was perfect because I could take one to work and have them taste test it first. Of course I went to Pinterest for the recipe and I ended up combining two- this one for the bread and this one for the glaze on top. It turned out so moist and delicious and the little bit of sweet crust on top was just right!
4 large eggs
3 cups granulated white sugar
1 cup canola or vegetable oil (or 1/2 cup oil & 1/2 cup unsweetened applesauce)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice (I substituted for Pumpkin Pie spice instead)
1 teaspoon salt
2 cups pure (unsweetened) pumpkin puree
2/3 cup water
1. Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans.
2. In large bowl, whisk together eggs, sugar and oil.
3. In a separate bowl, whisk together dry ingredients (flour through salt) and then stir it into the wet mixture. Add pumpkin and water and stir until combined.
4. Divide the batter between the prepared pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean.
1 cup confectioner’s sugar
1 teaspoon cinnamon
½ teaspoon vanilla extract
2-3 tablespoons water
Mix all ingredients. When bread is cool, drizzle over top. I wanted mine a little thinner/less like icing so I ended up thinning it out with an extra tablespoon of water and I didn't use even close to all of it. But it's delicious and the perfect finish for the bread because it soaks in a bit. Basically though I wanted to drink the leftovers with a straw.
I recommend making this tonight for yourself and you neighbors if you're good at sharing. Your kitchen will smell like heaven and it will make you many friends.