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Pumpkin Bread with Bourbon Icing

Pumpkin Bread with Bourbon Icing
Serves: 1, 9x5 inch loaf
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 cup pure pumpkin puree
  • ½ cup olive oil
  • 2 eggs, lightly beaten
  • ¼ cup plain greek yogurt
  • ½ teaspoon vanilla
  • Icing:
  • 1 cup powdered sugar
  • 3 tablespoons melted butter
  • 2-4 teaspoons bourbon
  • milk to thin
  1. Preheat oven to 350*F and grease a 9x5 inch loaf pan, or other baking dish, well. Set aside.
  2. In a large mixing bowl whisk together the flours, salt, sugar, baking powder, and spices.
  3. In another bowl, mix together the pumpkin, olive, oil, beaten eggs, yogurt, and vanilla. Mix well to combine. Pour the wet ingredients into the bowl of dry ingredients and fold to incorporate until just combined and there are no longer any dry flour streaks. Be careful to fold the batter and not overmix it. Scrape the batter into the prepared baking dish and bake in the center of the oven for 50-60 minutes (about 45 for the round pan) or until a toothpick inserted in the center of the bread comes out clean. Turn out of the pan and allow to cool on a cooling rack.
  4. For the icing, whisk together the melted butter, bourbon, and powdered sugar. Add milk to thin to desired consistency. Spread icing over cooled bread. Sprinkle with chopped, candied ginger if desired.
  5. Will keep for 2-3 days wrapped well at room temperature.
Adapted from Simply Recipes.
Since this is a quick bread, it comes together very quickly with few dishes. The bread also tastes great, maybe even better, the next day. This recipe makes 1 standard loaf of pumpkin bread--however, I baked this batch up in a 6inch round pan and a mini-loaf pan. Either way, this bread is delicious. Feel free to make this bread sans icing for an every-day breakfast bread sitch. I use half all-purpose and half whole wheat flour in this recipe, you could us less whole wheat or go with just all-purpose with great results. I would be wary of making the entire recipe out of whole wheat as it may result in a very dense and even gummy bread.