Ingredients
Scale
Pumpkin Bread
- 3½ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 can 15-ounce pumpkin puree
- 4 large eggs room temperature
- ½ cup melted unsalted butter
- ½ cup vegetable oil or canola oil
- 1 cup sugar
- 1 cup brown sugar
Cinnamon Glaze
- 1½ cups powdered sugar
- 3 tablespoons melted unsalted butter
- 3 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅙ teaspoon ground cloves
Instructions
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In medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ground ginger.
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In large bowl stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar and brown sugar. Working in three parts add the dry ingredients to the wet ingredients and stir just until combined. Split evenly between two well greased 8 x 4 inch loaf pans.
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Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes and remove loaves from pan.
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In small bowl whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice and ground cloves. Drizzle over warm (not hot) loaves.