Pumpkin Bread

Pumpkin Bread

• • 1 cup canned pumpkin

  • 2 cups granulated sugar

  • 1 cup vegetable oil

  • 3/4 cup milk

  • 3 eggs

  • 2 teaspoons vanilla

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 2 cups chocolate chips (optional)

  • 1 cup chopped pecans (optional)

Preheat the oven to 350. Spray two 9x5 loaf pans with non-stick spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, sugar, oil, milk, eggs and vanilla until well combined.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add by spoonfuls to the mixing bowl, mixing on low to combine, then on medium speed for 1 minute. Stir in the chocolate chips and/or pecans, if using them.

Divide the batter between the two pans. Bake on the middle rack in the oven for 55-65 minutes, until the top is cracked and golden brown, and a skewer inserted in the middle comes out clean.

Cool in the pans for 10 minutes, then turn out onto a wire rack. Cover loosely with a clean kitchen towel and cool completely.

For the cream cheese icing (which I never use if I add chocolate chips, but this time I only added pecans to the batter), mix the following ingredients with an electric mixer until smooth, and spread over the top of the bread before slicing. This makes a generous amount of icing, and can easily be halved and still yield enough for two loaves.

Cream Cheese Icing

• • 8 ounces cream cheese, softened to room temperature

  • 1 cup powdered sugar

  • 2 tablespoons light corn syrup

  • 1 teaspoon clear butter-flavored extract

  • 1 teaspoon clear vanilla extract

Yields 2 loaves

Recipe from Curly Girl Kitchen