Iced Pumpkin Loaf

Pumpkin is one of the most comforting autumn/winter flavors. Even though it's available year-round, it just doesn't feel right in the middle of summer.

This is a good 'gift bread' or a nice treat for breakfast one weekend morning. Icing is optional, of course. :)

1-3/4 cups all-purpose flour
2¼ tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3 eggs
1 cup Libby's Solid Pack Pumpkin
1 cup raisins (optional)

Preheat oven to 325F. Grease a 9x5-inch loaf pan.

Combine flour, pumpkin pie spice, baking soda, and salt in medium bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in eggs until light and fluffy. Gradually beat in pumpkin and flour mixture. With a spoon, stir in raisins, if desired.

Pour into prepared pan. Bake at 325F for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

For Icing:
Combine 1¼ cups powdered sugar and 3-4 teaspoons water in small bowl. Spread icing over top of loaf, allowing some to drizzle down sides.

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