Pumpkin Bread with Maple Glaze

by Ryne Thacker
(Romeoville, IL)

Pumpkin Bread with Maple Glaze

3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
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
2/3 cup water

Directions
Preheat oven to 350 degrees. Butter and flour 2- 9 x 5 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. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Maple Glaze
1/2 stick unsalted butter
1 pkg cream cheese
1/4 cup condensed milk
3/4 pkg. white chocolate chips
1 tsp maple flavor

Direction
Melt butter, cream cheese, and white chocolate in a saucepan with the milk. It should be a low heat; hot enough to melt, but not scald. Add maple flavor to taste, about a teaspoon. Stir together as melting, and use a whisk at the end to blend well.