pumpkin loaf

How To Make pumpkin loaf

• 1

  Sift dry ingredients together In stand mixer, add eggs, one at a time, half the pumpkin puree, water. Mix batter on medium speed for about 2 minutes, then on high speed for another two minutes. I used 6-8 mini loaf pans @ 375 for 25-30 minutes as ovens vary. Cool loafs on rack. Dust with powdered sugar, whip cream or frost with a maple frosting, if desired.
• 2

  NOTE: I wrapped them in plastic wrap and stored them in the freezer until needed. Friends and family say it was the moistest pumpkin bread they've tasted.
• 3

  Note on PUMPKIN: I saved the other half to make a pumpkin frosting, using 8 oz cream cheese, approximately 2 cups of confectioners sugar (sifted), 2 tsp vanilla, 1 tsp pumpkin spice. But I wasn't happy with the taste so didn't use it.
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