This Pumpkin Loaf Recipe packs big spicy flavor, perfect for the holiday table or anytime.
The Great Pumpkin
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
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.
In large bowl, combine pumpkin, sugars, sour cream, milk and butter. Beat with electric mixer on low speed until thoroughly mixed.
Add dry ingredients to pumpkin mixture and beat at low speed until combined. Add eggs and beat for 2 minutes.
Divide batter evenly between prepared pans. Bake loaves for 45 minutes or muffins 25 to 30 minutes, or until toothpick comes out clean. Cool completely in pans on wire rack, then turn out.
For glaze, combine all ingredients and whisk thoroughly, adding more lemon juice or water to thin slightly, if needed. Divide evenly and drizzle over cooled loaves of bread.