Pumpkin Loaf

This is way delayed! I made this for Thanksgiving. I actually made two - one for a present and a gluten free version for Thanksgiving dinner. I glazed the regular (non gluten free version). For the gluten free loaf, I just used Better Batter. This recipe makes two large loaves.

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Preheat the oven to 350 degrees. Grease 2 bread pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans and cook for around 50 minutes, or until a knife comes out clean. The better batter version takes a little longer to cook.

Glaze:

• 1 4 ounce package cream cheese, softened
• 1 tablespoon butter
• 2 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk
  

Melt all ingredients together, and pour over cooled pumpkin loaf!

This is the version, glazed with gluten: