Pumpkin Bread

 

Made my own Maple flavored frosting to put on top this delicious Pumpkin bread!

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And now these three remain: faith, hope and love. But the greatest of these is love.

Recipe:

2 Cups Flour (I used Einkorn)

Salt 1/2 Tsp

Baking powder 1/2 Tsp

Baking soda 1 Tsp

Ground clove  1 Tsp

Ground cinnamon 1 Tsp

Ground nutmeg 1 Tsp

Sugar 2 Cups (I always use less)

Unsalted butter 1 1/2 sticks

Eggs 2

Pumpkin 1 (15) ounce can

I use all Organic, Non_GMO ingredients in all my recipes!

Instructions:

Mix all dry ingredients together. In a separate bowl mix the butter and sugar with an electric mixer until well creamed.  I then add in the eggs and then the pumpkin and mix together with the butter and sugar until well blended.  I then pour this into the dry ingredients and stir by hand until it is all thoroughly mixed together and well blended.

Grease two regular sized bread pans (9 x 5 inches) and divide this mixture equally between the two and cook at 325 degrees for 60-75 minutes.

For the topping I mixed Powdered Confectionary sugar with butter, milk and maple syrup until I had the right consistency then spread generously on top of each loaf.

This bread hit the spot for that sweetness I desire to have in my day and pairs well with the Squash Soup I made yesterday. I share that recipe below if you are interested in viewing it.

Squash Soup Recipe

 

I hope you enjoyed this recipe and thank you for taking the time to stop by and view this page.  Feel free to comment in the ‘Penny for your thoughts’ section below in sharing any recipes you have for Pumpkin bread!

Living Intentionally

Lorraine

 

 

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