PUMPKIN BREAD WITH MAPLE GLAZE

PUMPKIN BREAD WITH MAPLE GLAZE 1/2 cup granulated sugar 1/4 cup brown sugar 1/3 cup vegetable oil (or coconut oil) 1 cup pumpkin puree 2 eggs 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 teaspoon baking soda 1/3 cup buttermilk 2 cups flour (2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat) 3 tablespoons butter, melted 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon maple extract 1-2 tablespoons heavy whipping cream Preheat oven to 350°F. Spray a 9x5” loaf pan with cooking spray, or grease and “sugar” it with shortening and sugar (like you’d “flour” a pan). Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. (I used 1 cup each of all-purpose and whole wheat. You can use my combo or 2 cups all-purpose flour.) Pour batter into prepared pan. Bake for 37-40 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. Mine took 39 minutes to get to that point. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top. Let the bread cool before glazing. Make the glaze: whisk melted butter and powdered sugar. Mixture will be thick and gloppy. Whisk in extracts and 1 tablespoon heavy whipping cream. It will smooth out, just keep whisking. Add more cream, up to 1 extra tablespoon, for desired consistency. Spread on bread, let dry before serving. NOTES: You can substitute nonfat or regular milk, or even almond/coconut milk in the glaze but it will be thinner. More fat = thicker glaze!