Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Sometimes you have leftover pumpkin sitting in your fridge from all those fall pumpkin recipes.  No pumpkin must be wasted!  This is a quick bread that is simple & fast to throw together & bake in the oven warming your house & creating a yummy spiced aroma to fill your kitchen.  It uses only 1 cup of pumpkin so if you need a recipe that doesn't call for 1 can of pumpkin, this will help you out.  I also really like the glaze atop this pumpkin loaf.  It really brings together the pumpkin with the spices.  I totally eat this like it's a slice of cake using my fork & savor every bite.  It's so yummy!

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Recipe altered from Epicurious by: Amber (Dessert Now, Dinner Later!)

Loaf:

• 1 3/4 cup flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp Homemade Pumpkin Pie Spice (or McCormick brand)
• 4 Tbsp butter (NOT margarine)
• 1/4 cup canola oil
• 1 cup sugar
• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup water

Cinnamon Brown Sugar Glaze:

• 1 Tbsp butter
• 1/4 cup brown sugar
• 2 Tbsp milk
• 1/2 cup powdered sugar
• Dash(es) Cinnamon

1. Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl.
2. In a stand mixer, beat butter, oil, & sugar until light & fluffy.  Scrape bowl  Add pumpkin puree & 2 eggs.  Blend until combined.  
3. Slowly add flour mixture.  Scrape bowl.  Add 2/3 cup water until just incorporated.
4. Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside.  Bake at 350*F for roughly 1 hour until done in the center. Allow to cool in pan on a rack.
5. Prepare glaze by melting butter, brown sugar & milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.)  Once butter is melted, whisk until sugar dissolves.  Add 1/2 cup powered sugar & cinnamon to taste & allow to cool to room temperature.  Pour glaze over pumpkin loaf once it has cooled down a bit.  
6. Remove bread from pan once the glaze has solidified & the bread is completely cool.  Peel off parchment paper from the bottom.  Slice & serve.  Makes 12-14 slices.  

Sometimes you have leftover pumpkin sitting in your fridge from all those fall pumpkin recipes.  No pumpkin must be wasted!  This is a quick bread that is simple & fast to throw together & bake in the oven warming your house & creating a yummy spiced aroma to fill your kitchen.  It uses only 1 cup of pumpkin so if you need a recipe that doesn't call for 1 can of pumpkin, this will help you out.  I also really like the glaze atop this pumpkin loaf.  It really brings together the pumpkin with the spices.  I totally eat this like it's a slice of cake using my fork & savor every bite.  It's so yummy!

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Recipe altered from Epicurious by: Amber (Dessert Now, Dinner Later!)

Loaf:

• 1 3/4 cup flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp Homemade Pumpkin Pie Spice (or McCormick brand)
• 4 Tbsp butter (NOT margarine)
• 1/4 cup canola oil
• 1 cup sugar
• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup water

Cinnamon Brown Sugar Glaze:

• 1 Tbsp butter
• 1/4 cup brown sugar
• 2 Tbsp milk
• 1/2 cup powdered sugar
• Dash(es) Cinnamon

1. Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl.
2. In a stand mixer, beat butter, oil, & sugar until light & fluffy.  Scrape bowl  Add pumpkin puree & 2 eggs.  Blend until combined.  
3. Slowly add flour mixture.  Scrape bowl.  Add 2/3 cup water until just incorporated.
4. Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside.  Bake at 350*F for roughly 1 hour until done in the center. Allow to cool in pan on a rack.
5. Prepare glaze by melting butter, brown sugar & milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.)  Once butter is melted, whisk until sugar dissolves.  Add 1/2 cup powered sugar & cinnamon to taste & allow to cool to room temperature.  Pour glaze over pumpkin loaf once it has cooled down a bit.  
6. Remove bread from pan once the glaze has solidified & the bread is completely cool.  Peel off parchment paper from the bottom.  Slice & serve.  Makes 12-14 slices.