Pumpkin Bread
Quantity: 2 loaves
Prep Time: 10-15 minutes
Bake Time: 45 min-1 hour
3 cups sugar
1 cup canola oil
4 eggs
3 1/3 cups unbleached all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15 ounce can Libby's pumpkin
Icing:
1 cup powdered sugar
1/4 teaspoon vanilla or maple syrup
1 tablespoon milk
Preheat oven to 350 degrees. Spray 2 9x5x3 inch loaf pans with nonstick spray; set aside. Using a kitchen aide, beat sugar and oil together on medium speed. Add eggs and mix well. Switch to dough blade, set aside.
In large bowl combine flour, baking soda, salt, cinnamon, & nutmeg. Alternately add flour mixture and water into sugar mixture on low speed just until combined. Add in pumpkin, still using low speed just until combined. Spoon batter equally into loaf pans.
Bake uncovered for 45-65 minutes or until knife comes out clean. (I usually check right at 45 and then continue checking every 5 min so that it does not overcook. You need to take it out RIGHT when the knife is barely clean.) Let cool for 10 min in pans.
Make icing: In small bowl or container combine powdered sugar, vanilla or maple syrup, & milk. Add a little additional milk if too thick; consistency should be smooth, but not too runny.
Run a knife around the perimeter of each pumpkin loaf, then carefully flip upside down onto 2 plates; turn right side up, let cool 5-10 more minutes, then drizzle icing mixture over top of each loaf. I like eating right away while it is still warm with hot coffee, but it is up to you. Make sure to cover tightly with plastic wrap. Lasts about 5 days on the counter (wrapped tightly). Enjoy!!!!
Prep Time: 10-15 minutes
Bake Time: 45 min-1 hour
3 cups sugar
1 cup canola oil
4 eggs
3 1/3 cups unbleached all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15 ounce can Libby's pumpkin
Icing:
1 cup powdered sugar
1/4 teaspoon vanilla or maple syrup
1 tablespoon milk
Preheat oven to 350 degrees. Spray 2 9x5x3 inch loaf pans with nonstick spray; set aside. Using a kitchen aide, beat sugar and oil together on medium speed. Add eggs and mix well. Switch to dough blade, set aside.
In large bowl combine flour, baking soda, salt, cinnamon, & nutmeg. Alternately add flour mixture and water into sugar mixture on low speed just until combined. Add in pumpkin, still using low speed just until combined. Spoon batter equally into loaf pans.
Bake uncovered for 45-65 minutes or until knife comes out clean. (I usually check right at 45 and then continue checking every 5 min so that it does not overcook. You need to take it out RIGHT when the knife is barely clean.) Let cool for 10 min in pans.
Make icing: In small bowl or container combine powdered sugar, vanilla or maple syrup, & milk. Add a little additional milk if too thick; consistency should be smooth, but not too runny.
Run a knife around the perimeter of each pumpkin loaf, then carefully flip upside down onto 2 plates; turn right side up, let cool 5-10 more minutes, then drizzle icing mixture over top of each loaf. I like eating right away while it is still warm with hot coffee, but it is up to you. Make sure to cover tightly with plastic wrap. Lasts about 5 days on the counter (wrapped tightly). Enjoy!!!!
