Tasty Tuesdays: Easy Pumpkin Bread

Welcome to Tasty Tuesdays!

I made this super easy pumpkin bread over the weekend.  What is it about fall that brings on the pumpkin cravings?  I could care less about it any other time of year, but October and November are all about pumpkin!

{ Recipe adapted from one I found here on Allrecipes }

Ingredients:
- 1 (15 ounce) can pumpkin puree

- 4 eggs

- 1 cup vegetable oil

- 2/3 cup water

- 1 1/2 cup dark brown sugar

- 1 cups white sugar

- 1 teaspoon vanilla extract

- 3 1/2 cups all-purpose flour

- 2 teaspoons baking soda

- 1 1/2 teaspoons salt

- 1 teaspoon ground cinnamon

- 1 teaspoon ground nutmeg

- 1/2 teaspoon ground cloves

For Glaze:

- 2 cups confectioners sugar

- milk or water

- 1/2 teaspoons vanilla extract

1.  Preheat oven to 350 degrees.  Grease and flour two 7x9 bread loaf pans

2.  In a large bowl, mix together pumpkin puree, eggs, oil, water, sugars, and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3.  Bake for 60 minutes or until a toothpick inserted into center of bread comes out clean.

4.  Let bread cool in pans for 15 -20 minutes.  When pans are cool enough to handle, turn out bread and let finish cooling on wire racks.

5.  For glaze:  Put 2 cups of confectioners sugar in mixing bowl.  Slowly add milk or water while stirring until glaze is the consistency of pancake batter.  Add vanilla and stir until combined.

6.  Place wax paper under cooling racks and drizzle glaze over bread.

What did you cook this week?

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