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1 cup (8oz/240g) pumpkin puree
1½ cups (12oz/360g) sugar
½ cup (4floz/120ml) canola or vegetable Oil
⅓: cup(2½floz/75ml) milk
1¾ cups (9oz/260g) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
For the Glaze:
½ cup (4oz/120g) butter
1 cup (4oz/120g) powdered sugar (start with one cup and add more if glaze is too runny)
2 tablespoons maple syrup
Mix pumpkin puree, sugar, oil, milk, and eggs in large mixing bowl until well combined.
In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.
Spray 1 9×5 Non-stick Loaf Pans with Pam Cooking Spray.Pour mixture evenly into loaf pan.
Bake at 350oF (180oC) for 45 – 55 minutes, or until done and a toothpick inserted in center comes out clean.
As the bread cools, make your glaze. In a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color but not quite browned (as browned butter can taste too strong).
Remove the butter from heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.
Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes to set. Cut into slices and enjoy!
Store in an airtight container at room temperature for up to 3 days
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