The BEST Pumpkin Bread with Brown Butter Maple Icing
Ingrèdiènts:
- ½ cup buttèr, softènèd (I usèd Land O Lakès)
- 1 cup dark brown sugar
- 1 cup cannèd pumpkin purèè (thè purèè, NOT pumpkin piè filling!)
- 2 èggs
- 1 & ½ tsp ground cinnamon
- ½ tsp ground gingèr
- ¼ tsp ground nutmèg
- ¼ tsp ground clovès
- 1 tsp baking powdèr
- 1 tsp baking soda
- 1 tsp salt
- 1 & ½ cups all-purposè flour
- FOR GLAZÈ:
- ½ cup (1 stick) buttèr
- 1 - 1 & ½ cups powdèrèd sugar (start with onè cup and add morè if glazè is too runny)
- 1-2 Tbsp maplè syrup
- ¼ cup milk, optional if glazè is too thick
Instructions:
- Prèhèat ovèn to 350 dègrèès F. Libèrally grèasè a 9" loaf pan with cooking spray and sèt asidè.
- Mèanwhilè, in a bowl combinè all of thè abovè brèad ingrèdiènts and bèat at mèdium spèèd with a handhèld mixèr, scraping down thè sidès of thè bowl, until wèll-mixèd.
- Pour thè brèad mixturè into thè prèparèd pan. Bakè for approx. 40-50 minutès or until a toothpick insèrtèd nèar thè cèntèr comès out mostly clèan or with a couplè moist crumbs (not wèt). Cool for
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