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Pumpkin Bread Serves 8- 10
3 cups flour, plus more for dusting
2 cups granulated sugar
1 cup vegetable oil
1 (15oz) can of pumpkin puree
1 tsp ground cinnamon
½ tsp ground clove
½ tsp salt
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 Tbsp. butter, for greasing or cooking spray
1 Bundt pan
1 cup confectioner’s sugar
1tsp vanilla extract
2 Tbsp. milk, more if needed
Pre-heat the oven to 350 degrees F. In a large bowl add flour, sugar, cinnamon, clove, salt, baking powder, baking soda. Stir with a spoon to mix ingredients. In another bowl add the pumpkin puree, eggs, vegetable oil and vanilla. Whisk the wet ingredients together until egg is completely incorporated. Add the wet mixture to the dry, whisking to avoid lumps.
Grease Bundt pan with butter or cooking spray, liberally. Dust with flour all around and add the batter. Bake in the center rack of the oven for 45-1 hour or until a toothpick comes out clean.
Remove pan from the oven and let cool 15 minutes. Place a heatproof plate or platter over the Bundt and invert (pan will still be hot, use kitchen mitts or towels to protect your hand) un-mold bread and let cool completely.
Make glaze and drizzle over cooled bread. Serve