Pumpkin Bread with Cinnamon Maple Glaze

Tiffany Cohen has been cooking since she was 12 years old. Everything she does revolves around family, friends, food and fun. She has a blog called Whatcha Cooking Good Looking, which showcases her love for food and creating great memories with family and friends. When not working at her corporate job, she’s enjoying life with her husband and two little boys. Contact her at whatchacookinggoodlooking@gmail.com.

When that slight briskness in the air comes to town and I have crunching leaves under my feet, the only thing that I crave is the warm flavors of the season, especially cinnamon and maple. So, when that day comes, I’m rushing home to make this absolutely amazing and addicting 
Pumpkin Bread with Cinnamon-Maple Glaze.

The sweet maple cinnamon glaze soaks slightly into the warm pumpkin bread and it’s like sitting next to a warm and cozy fire with angels singing. Too much?  Nahhh…you’ll see.  

PUMPKIN BREAD
    1 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    2 teaspoons cinnamon
       (replace with 1 1/2 teaspoons pumpkin 
       pie spice if you’d like)
    1/2 teaspoon salt
    1 1/2 cups sugar
    1/2 cup vegetable oil
    2 eggs
    1 teaspoon vanilla
    1/2 of a 15 oz can of pumpkin puree 
       (NOT pumpkin pie filling)
    1/4 cup water

CINNAMON MAPLE GLAZE
    4 tablespoons butter
    1/2 cup powdered sugar
    2 tablespoons maple syrup
    1/2 teaspoon cinnamon
    1 tablespoon whole milk

INSTRUCTIONS
    Preheat the oven to 350°.  Grease a 9×5 loaf pan.  Sift together the flour, baking soda, baking powder, salt, and cinnamon.  Set aside.  
    In a large bowl or your stand mixer, beat together sugar, oil, eggs, vanilla and pumpkin.  
    Alternating the dry ingredients with the water, add them to the wet ingredients. First start with 1/3 of the dry ingredients. Mix until just incorporated.  Then add a little water.  Dry ingredients.  Water.  Dry ingredients.  Water.  
    Pour the batter into the pan.  Pick up off the counter a little and drop it twice (This releases any air bubbles in the batter). Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
    Remove from the oven and let cool.  When you’re ready to serve, remove from the pan carefully and place on a cake plate. Make the glaze.
    Melt the butter in a medium sauce pan.  Add the powdered sugar, cinnamon, and syrup.  Mix together and add the milk. If you find that the glaze is too thick, add more milk.  Pour over the cake, letting it drip down the sides.  Enjoy!
    For more delicious recipes and cooking tips from Tiffany, head on over to www.whatchacookinggoodlooking.com.