The Southern Belle Cooks: Pumpkin Loaf with Vanilla Almond Glaze

Pumpkin Loaf

Hey Bellas and Bellos (I know, corny but I like it)

I hope today finds you in good health!

This recipe came about because I needed to make something with all that extra canned pumpkin I had left over from the holiday. Who would have known that this would be so delicious???!!!

Well Let's get right into this recipe.

What You'll Need:

3 cups sugar
1/2 cup vegetable oil
1/2 cup apple sauce
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin ( I used a little bit more than 16 but it's up to your discretion)
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon pumpkin pie spice
1/8 teaspoon almond extract
2/3 cup water

FOR THE GLAZE:

1 cup confectioners' sugar, sifted

1/2 teaspoon coarse salt

2 tablespoons unsalted butter, melted

2 tablespoons whole milk

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees. Butter and flour two 9x5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Add in almond extract. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand for 10 minutes. Remove from pans and cool before icing.

Glaze:

Stir together sugar and salt in a small bowl. Whisk butter, milk, vanilla, and almond, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle. Before using, whisk until smooth and put in piping bag (or do like I've done and use a Ziploc and just cut the tip for drizzling).