Ingredients for bread 2 cups AP flour ½ t kosher salt 1 t baking soda ½ t baking powder 1 t ground cloves 1 t ground cinnamon 1 t ground nutmeg 12T butter, softened 2 cups sugar 2 eggs 15 oz 100% pure pumpkin
Ingredients for glaze ½ cup powdered sugar, sifted 2T maple syrup 1 -2 T milk or water
Method
Preheat the oven to 315 F convection. Generously grease four pans with oil and line with parchment.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whisk to combine. Set aside.
In your KitchenAid Mixer with a paddle attachment, beat the butter and sugar together on medium speed, scraping down the sides then add the eggs one at a time. Beat well to combine and until it is light and fluffy. Beat in the pumpkin. The mixture should look grainy and curdled at this point - that’s okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the four prepared pans, dividing equally by weight. Bake for about 40-45 minutes, or until a kitchen knife comes out clean.
While baking make the glaze by combining all ingredients and set aside.
Allow to cool in pans for 5 minutes before turning out onto a wire rack. When cooled, drizzle glaze over the top, allowing it to harden and wrap to go.
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