Pumpkin Gingerbread Quick bread with sugar rum glaze

October 22, 2008

Tonight i made a really delicious Pumpkin Gingerbread with a rum glaze

INGREDIENTS (for 2 loaves)

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

DIRECTIONS

  1. Preheat oven to 325 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour 15 mins.

For the topping i mixed melted butter about 1 stick butter, 2 capfuls of rum flavoring, 1-1/2 cups confetioners sugar, and about 1/4 c milk. I only made one loaf so this is just a rough idea of how much you would need for 2 loaves.

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