Glazed Pumpkin Bread

I know it's Christmas season and pumpkin is more fall and Thanksgiving-ey, but when I went to make gingerbread cookies, I realized I didn't have enough molasses. I still felt like baking something since I had been snowed in all day and was super bored, and I remembered that I still had a can of pumpkin puree leftover from the fall. So...pumpkin bread it was! Besides...people still have pumpkin pies for dessert on Christmas, so why not pumpkin bread?

I've been making this bread for a few years now, and it has never failed me. It always comes out moist and amazing. The icing isn't part of the recipe. I added it on because I thought it'd make the bread even more delicious. ...It does.

I use a 9-inch loaf pan, and it makes a good-sized loaf. It usually lasts a week or more, unless I am taking it to a party. I suggest you enjoy it with chai tea if you're into that kinda thing. :)

Glazed Pumpkin Bread
Source: Betty Crocker

Ingredients:

For the Bread:

15 oz (1 can) pumpkin puree
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder

For the Icing:

1/2 cup powdered sugar
1/4 tsp vanilla
2 to 3 tsp. milk

Directions:

Preheat oven to 350 degrees. Grease two 8x4 loaf pans or one 9x5 loaf pan (mine is a 9 inch) with shortening or spray with cooking spray.

In a large bowl, stir the pumpkin puree, sugar, oil, vanilla, and eggs until well mixed. Stir in remaining ingredients. Mix well, and then pour the batter into the pan.

Bake 8-inch loaves 50-60 minutes or 9-inch loaf for 1 hr. 10 min.-1 hr. 20 min., or until a toothpick inserted into the middle comes out clean. Let cool.

While the bread is cooling, make the glaze. In a small bowl, stir the powdered sugar, vanilla and milk together until it's smooth and has a mildly thick consistency. For me, it always takes way more of the three ingredients to get the consistency right. Drizzle the glaze on top of the bread and allow to set while the bread finishes cooling.