A perfect fall dessert that will keep you coming back for more.
Pumpkin Loaf - 2 Loaves
- 12 tbs unsalted butter
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 can pumpkin puree 15oz
- 3 large eggs
Glaze - Enough for 2 loaves
- 3 cups powdered sugar
- 2.5-4 tbs water
- 1 tsp vanilla
Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.
In a large bowl or measuring cup, whisk together the dry ingredients. This includes the flour, baking powder, ginger, and salt.
In the bowl of your mixer, whisk together the wet ingredients. This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.
Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.
Divide batter between prepared pans.
Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.
Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.
Once the loafs are fully cooled, its time to glaze.
Place a piece of parchment or foil under the wire rack.
Then combine the powdered sugar, water and vanilla. Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf. You want it to be pretty thick. Start with 2.5 tbs of water and slowly add more. It probably won't take all 4 tbs in the recipe.
Pour the glaze over the loaf and wait at least 10 minutes before serving. After about 10 minutes the glaze will harden and you will have a great fall treat.