I knew I wanted to bake my co-workers something for Christmas but I wasn’t sure what. They were part of my taste test crew for the blogger cookie swaps so cookies were out. Then I remembered how much I love pumpkin – and they do too – so off I went in search of a loaf.
This one was quick to put together but a long time in the oven. I ended up adding an icing to it just because it looked kind of plain. The family enjoyed it and hopefully my friends/co-workers will too.
Pumpkin Loaf with Brown Butter Icing
(Recipe adapted from Food.com)
1 15oz can pumpkin puree
2 c white sugar
1 c oil (or you can substitute applesauce)
2 c flour
2 tsp baking powder
2 tsp baking soda
2 heaping tsp cinnamon
1/2 tsp ginger
1 tsp vanilla extract
1 confectioners’ sugar, sifted
2 tablespoons butter
2 Tbsp milk
1/2 tsp pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
Mix together pumpkin, sugar, oil and eggs until thoroughly combined. Add flour, baking powder, baking soda, cinnamon, ginger and vanilla to wet mixture. Stir and mix well.
Divide batter evenly into loaf pans. Bake for 60-65 minutes or until inserted toothpick comes out clean.
Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 2 minutes. Immediately add butter to confectioners’ sugar. Add milk and vanilla and mix until smooth. Drizzle icing over loaf.
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