Since all my requests to bring Spring back have been ignored, I resign myself to celebrate the season by baking a pumpkin loaf coated with a fantastic maple icing which found its way to a few of my fingers. First encounter was by accident. The other seven were intentional. The recipe is from Sue’s site, The View from Great Island, a blog you must visit regularly. I’d like to make pretty much everything she shares, our taste in food is quite similar. Although I must say she is a lot more daring than me, facing projects like this one that leave me in complete awe. Never in a gazillion years I could go for it. But, this pumpkin loaf? Doable and absolutely wonderful. Make it. And don’t forget to lick your fingers…
MAPLE GLAZED PUMPKIN BREAD
(from The View from Great Island)
for the pumpkin bread:
2 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup vegetable oil
1 cup sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
for the maple glaze:
1 1/2 cups confectioner’s sugar, sifted
4 tbsp maple syrup (more or less)
1/4 tsp maple extract (optional)
Set oven to 350F.
Spray a non-stick standard loaf pan with cooking spray and line the pan with a sheet of parchment paper with long ends to help remove the bread later.
Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices. Stir in the flour, baking soda and salt and mix until combined. Turn the batter into the pan and even out.
Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes. Let the loaf cool almost to room temperature before glazing.
To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Keep whisking until all the little lumps are dissolved. Whisk in the extract, if using. Spread thickly onto the cooled bread.
to print the recipe, click here
Comments: Guess what? I brought this loaf to our colleagues at work. I am sure you are not surprised. One of the most frequent compliments I heard was “OMG, that icing!”, which made me feel a lot better about the obsessive finger licking I went through while preparing this delicacy. But please, don’t think it’s just about the icing, the loaf itself is wonderful, I guarantee that even pumpkin haters will fall in love with it.
Sue, thank you so much for such a great recipe, I know I’ll be making it again before pumpkin season is over because one of our graduate students said it was one of the best things I shared so far. She’s been around for 2 years! How’s THAT for a compliment?
ONE YEAR AGO: In My Kitchen, October 2014
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FOUR YEARS AGO: Spelt and Cornmeal Rolls
FIVE YEARS AGO: Roasted Potato and Olive Focaccia
SIX YEARS AGO: Multigrain Bread Extraordinaire