What You Need:

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon baking powder
  • 1 1/3 cups sugar
  • 1/2 cup butter, room temperature,cut up
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 teaspoons fresh ginger, grated
  • 2 1/4 teaspoons orange peel, grated and divided
  • 1 cup powdered sugar
  • 1 1/4 tablespoons milk
  • 1/4 teaspoon vanilla extract

How to Make It:

Place the flour into a large mixing bowl. Add the baking soda, salt, cinnamon, nutmeg, cloves, and baking powder. Whisk all the ingredients together until completely combined.

Pour the sugar into a separate bowl. Add the butter and beat with an electric mixer on medium high speed 4 minutes or until the mixture become smooth and fluffy. Add the pumpkin and eggs to the sugar mixture. Place the ginger and 2 teaspoons of the orange peel to the sugar mixture. Beat with the electric mixer on medium speed about 2 minutes or until all the ingredients are incorporated together well.

Gradually add the flour, beating as you add on low speed, until all the flour has been added and the ingredients are incorporated together.

Turn the oven temperature to 350 degrees and allow the oven to heat.

Spray a loaf pan with a non stick cooking spray. Pour the batter into the prepared pan.

Bake 55 minutes or until the sides begin to pull away from the pan.

The top should spring back when lightly touched.

Remove the pan and allow to cool 10 minutes before turning the bread out onto a wire rack to finish cooling.

Place the powered sugar into a small bowl. Add the milk and vanilla extract and whisk until smooth. Add in the remaining orange peel and whisk until it is well incorporated into the glaze.

Use a bread knife to slice the pumpkin loaf into 12 pieces. Spread the pieces out on a large baking sheet.

Place the glaze into a pastry bag or small baggie with a small hole cut in one corner. Drizzle the glaze over the pumpkin slices. Allow the glaze to set before eating.

Makes 12 slices.

**Pumpkin bread is a favorite at Christmas time. Cutting the bread into slices and then drizzling the glaze will give each slice an extra bit of glaze. This bread can be frozen for up to 2 weeks after it’s baked