Ingredients:
For the bread:
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1-1/2 cups pureed pumpkin
• 1 cup light brown sugar, packed
• 1/2 cup sugar<
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup butter (1/2 stick), melted
• 2 large eggs
For the glaze:
• 2 tablespoons butter, melted
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon lemon zest
Instructions:
For the bread:
1. Preheat the oven to 350 degrees F. Spray nonstick baking spray into two 8 x 4″ loaf pans.
2. In a medium bowl combine the dry ingredients (flour through ginger).
3. In a separate large bowl, combine the pumpkin, sugars, sour cream, milk, and butter. Beat on low speed until well mixed.
4. Add the dry ingredients and beat at low speed until combined. Add the eggs and beat for 2 minutes.
5. Divide evenly into the two prepared pans and bake for 45 minutes, or until a toothpick comes out clean. Cool completely in the pans on a wire rack, then turn out and glaze.
For the glaze:
1. Combine all the ingredients and whisk thoroughly, adding more lemon juice or water to thin to pouring consistency.
2. Divide evenly and drizzle randomly over both loaves.
