Pumpkin Bread with a Penuche Glaze

Fall is the time of the year when we start to think of some of our

favorite warm and comforting foods. After a summer of fresh

fruit and vegetables we are turning to the comfort of soups, stews,

other hot meals, apples and pumpkins.

Pumpkin is not just for pumpkin pie. There are so many delish

recipes that it is hard to choose just one, so I am gonna start

with pumpkin bread.

If you want to use fresh pumpkin puree to make your pumpkin recipes

go and check out Sweet Pea's Kitchen on how to do it.

Remember to keep your pumpkin seeds for a fun fall

treat of roasted pumpkin seeds.

Bread:

1 1/2 cup sugar
2 eggs
1 cup pumpkin (1/2 can)
1/2 cup vegetable oil
1 2/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
dash of salt
1 teaspoon baking soda
1/3 cup warm water


Preheat oven to 350. Combine sugar, pumpkin, eggs and oil. Mix well.
Add vanilla, flour, cinnamon, salt, and nutmeg. Mix until fully blended.
Mix the baking soda and warm water in a separate bowl.
Add it to the pumpkin mixture a little at a time.
Pour into a greased loaf pan.
Bake at 350 for one hour or until cooked through.
When it is fresh from the oven, make the glaze.


Penuche Glaze:

1 1/2 tablespoons butter
1/4 cup brown sugar
2 tablespoons milk or cream
3/4 cup powdered sugar (add more if you like it thicker or sweeter
less if you like it thinner).

In a small saucepan, melt the butter and the brown sugar over medium
 heat until it boils. Let it boil for about a minute or until it is thick.
Whisk in the milk or cream, then the powdered sugar
whisk in very slow to avoid lumps.
Use tablespoon of milk or cream if needed to thin
(we like it thick as you can see ).

Drizzle on bread.