Pumpkin Loaf Isn't Just a Fall Thing!

Have you heard of Preppy Kitchen?  It's one of my favorite bakers that I follow and one of my favorite cookbooks.  This is a recipe that I've already made twice this week - yes, it's that good and that easy.  It comes together fast - not too many weird ingredients and you make it in 1 bowl - how easy is that?  The texture and taste are spot on and the icing takes it over the top - my tip - don't leave off the icing!  And, P.S., Pumpkin Loaf isn't just a Fall thing:)

Let's get baking. . .

Pumpkin Loaf with Maple Icing

In a large bowl, combine
15 oz pumpkin puree (about 1 3/4 c.)
3/4 c. packed b. sugar
1/2 c. veg. oil
2 large eggs 
1/4 c. maple syrup
2 tsp. vanilla

Add to the above mixture
1 3/4 c. flour
1 tbsp. pumpkin pie spice
1 tsp. b. soda
1 tsp. b. powder
1/4 tsp. salt

Gently mix together until just combined.

Pour the pumpkin mixture into a greased or parchment lined loaf pan.

Bake at 350 for about 1 hour - could be less, could be more depending on the size of your loaf pan.

Let cool for about 20 minutes and remove the loaf from the pan.

Let cool completely before icing.

Maple Icing
1 c. icing sugar
2 tbsp. melted, unsalted butter
1 tbsp. maple syrup
pinch of salt
Stir until smooth.
Spread over loaf.

Enjoy!