Project #44 - Pumpkin Bread Boxed Gifts

Hello crafters.  It's been a while since my last post.  I have been so busy getting ready for Thanksgiving.  I made this Pumpkin Bread and it is to die for!  I never liked any kind of pumpkin pastry but my kids had me try their pumpkin bread from Mimi's Cafe and I was hooked!!  I tried this recipe and it was so delicious!  Here is the recipe:

 Homemade Pumpkin Bread

Ingredients

one 15 ounce can of canned pumpkin

3 1/2 cups all-purpose flour (not self-rising flour)

2 tsp. baking soda

3 cups sugar

4 eggs, beaten

1 cup vegetable oil

1 and 1/2 tsp. salt

2 tsp. cinnamon

2 tsp. nutmeg

1/2 teaspoon allspice

1 cup chopped pecans (optional)

1/2 cup raisons (also optional)

2/3 cup water

Glaze :

½ cup powdered sugar

sifted  dash of ground nutmeg

½ teaspoon butter, melted

½ to 1 tablespoon heavy whipping cream, whipped

Directions:

Preheat oven to 350 F.

In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda).

Add the eggs, water, oil and pumpkin.  Stir until blended.

If desired, add the raisons and/or nuts. Mix well, either by hand or with a mixer.

Pour into two lightly greased and floured 9x5" loaf pans.

Bake approximately 1 hour at 350 F (175 C). The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.

Remove from the oven and cool slightly (10 minutes).

Then take out of pans to let cool on a rack.

Combine all Glaze ingredients in small bowl and drizzle over cooled bread.

Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.

Makes 2 loaves.

I decided to make a couple loaves for the kids teachers @ school and for my Visiting Teachers from church.  They loved them.  I created a box to wrap them in. Here is the video:

Bug Hugs!