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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread with brown butter Maple Icing Recipe

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This recipe for Pumpkin Bread with brown butter Maple Icing is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup softened butter
1 cup brown sugar
1 cup pumpkin puree, not pie filling
2 eggs
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cup flour

For Glaze
1/2 butter
2 cups icing sugar
2 tbsp maple syrup
2 tbsp milk
Directions:
Directions:
Preheat oven to 350º F. Grease a 9” loaf pan with cooking spray.
In large bowl, combine all bread ingredients and beat at medium speed until well mixed, including scraping sides..
Pour into prepared pan 40-50 minutes or until a toothpick comes out clean. Cool 15 minutes then remove from pan and transfer to wire rack till completely cool.
To make glaze.
In a small saucepan, heat butter over medium heat until melted. Continue cooking, watching carefully until sizzling and caramel in color, about 4 or 5 minutes. Do not over cook as it will burn easily.
Remove from heat and add icing sugar, maple syrup and milk. Beat till smooth. Pour on top of cooled loaf.
Let sit for 30 minutes then slice and eat!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 10 minutes

 

 

 

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