Pumpkin Bread with Cinnamon-Vanilla Glaze

Okay, so I know it’s not Halloween. It’s not Thanksgiving. It’s not even anywhere close to being autumn.

I just wanted pumpkin.

I thought about it earlier this week and then I saw a can of pumpkin in my pantry and decided that even though the leaves aren’t changing and we aren’t having turkey dinner, I was making something with pumpkin.

I decided on pumpkin bread. I have an amazing recipe that was given to me by my friend, Cathy, who is another Jazzercise instructor. Yeah, we eat things with sugar in them and we eat pizza when we get together for meetings. It all evens out when we teach class.

Oh, and if I could put pumpkin pie spice in everything? I totally would.

After I had the batter made, I decided I didn’t want to do just a regular loaf of pumpkin bread. I put it in a circle pan and decided I was making a bread-cake. Or cake-bread. Whichever you prefer.

While my bread-cake/cake-bread was in the oven, I made some glaze. Everything is better with glaze.

Especially glaze with cinnamon and vanilla in it. Yummmm.

The bread-cake/cake-bread rose to heights that would challenge the Empire State Building! Okay, maybe not. Maybe I’m being a little dramatic, but it was very high and fluffy!

Pumpkin Bread with Cinnamon-Vanilla Glaze

Pumpkin Bread:

1 cup sugar

1 cup pumpkin

1 teaspoon pumpkin pie spice

1/4 cup milk

1 teaspoon vanilla

2 eggs

2 cups flour (I used whole wheat)

1 teaspoon baking soda

pinch of salt

Preheat the oven to 350°. Combine the sugar, pumpkin, spice, milk, vanilla, and eggs in a large bowl and stir. Add in the flour, baking soda, and salt and stir until moistened. Pour into loaf pan (or any other pan you want to use). Bake for 40 minutes or until toothpick inserted in center comes out clean.

Cinnamon-Vanilla Glaze:

1 cup confectioner’s sugar

1 teaspoon ground cinnamon (or to taste)

1/2 teaspoon vanilla (I used a little more)

1-2 tablespoons milk

Mix the sugar, cinnamon, vanilla and 1 tablespoon of milk in a bowl and whisk together. Add more milk or more confectioner’s sugar until you reach the desired consistency for the glaze.

Pumpkin in March? Works for me!