Glazed Pumpkin Loaf Recipe

This Pumpkin Loaf Recipe packs big spicy flavor, perfect for the holiday table or anytime.


| Capper's Farmer Holiday Special, Winter 2012


MAIN ARTICLE:
The Great Pumpkin

Glazed Pumpkin Loaf Recipe

This moist quick bread is loaded with flavor and just the right amount of spice, and it will keep in the refrigerator for days.

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1 can (1 1/2 cups) canned pumpkin
1 cup packed light brown sugar
1/2 cup granulated sugar 
1/2 cup sour cream
1/2 cup whole milk
1/4 cup butter (1/2 stick), melted
2 large eggs

GLAZE:
1 1/2 tablespoons butter, melted
1/2 cup confectioner’s sugar
1 tablespoon lemon juice
1/8 teaspoon lemon zest



For bread, heat oven to 350 degrees Fahrenheit. Butter two 8-by-4-inch loaf pans, or line two muffin tins with baking cups; set aside.

In medium bowl, combine flour, baking powder, baking soda, salt and spices.





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