Pumpkin Spice Bread Recipe

pumpkinteapotTemperatures in our area went down into the 40’s last night!

Autumn is definitely knocking on the door.

I must admit that I am so looking forward to baking again, though!

During the heat of summer, I avoid the oven if at all possible. No sense in adding fuel to the fire, so to speak. Now, with the cooler weather, it will be fun to make some new recipes as well as the old favorites! Here’s one you might enjoy. 🙂

Pumpkin Spice Bread (Makes 3 Mini Loaves)

1 1/2 cups flour
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin (or 1 cup cooked, mashed pumpkin)
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons water
1/2 cup raisins (optional)
Cinnamon Sugar Glaze (below)

Preheat oven to 350 degrees and grease the bottoms of 3 miniature (5-inch by 3-inch) loaf pans.

In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, ginger and cloves. In a medium bowl, whisk together pumpkin, eggs, oil and water until well combined. Add to flour mixture; stir just until moistened. Stir in raisins. Divide batter into prepared pans.

Bake 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Drizzle with Cinnamon Sugar Glaze. Makes 3 miniature loaves.

Cinnamon Sugar Glaze

1 cup confectioner’s sugar
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 to 2 tablespoons milk

In a medium bowl, combine sugar, cinnamon, vanilla and 1 tablespoon milk. Stir in more milk, 1 teaspoon at a time, until of drizzling consistency.