PUMPKIN BREAD WITH A MAPLE GLAZE

It's here!!!

The most beautiful month of the entire year......

I have been waiting for this special day to change out

the garden flags in both the front and back yard...

I plan on celebrating each and every day of the month of October..

yes, I love fall that much!!!

What's a better way to make this day special

by baking a loaf of pumpkin bread?

Pumpkin Bread with a Maple Glaze

½ cup butter, softened

1 cup dark brown sugar

1 cup canned pumpkin puree

2 eggs

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 ½ cups all-purpose flour

THE GLAZE

1/4 cup  butter

1 ½ cups powdered sugar

2 T. maple syrup

1-2 t. milk

Preheat oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and set aside.

Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.

Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.

While bread cools, prepare the glaze: in a small saucepan, melt butter over low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook bec When butter looks caramel-colored, remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.

Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!