Gluten-Free Pumpkin Bread with Vanilla Bourbon Glaze
Ingredients
Pumpkin Bread
115 ounce canpumpkin puree
4eggs
2/3cupwater
1cupvegetable oil
1teaspoonnatural vanilla extract
2cupssugar
3 1/2cupsyour favorite "cup for cup" gluten free baking mix (regular flour works great too!)The one I used for this recipe is Bob's Red Mill Gluten Free All Purpose Baking Mix
2teaspoonsbaking soda
1teaspoonground cinnamon
1teaspoonground nutmeg
1 1/2teaspoonssalt
1/2teaspoonground cloves
1/2teaspoonground ginger
Bourbon Butter Glaze
1/4cupbutter
3tablespoonsbourbon whisky
1teaspoonnatural vanilla extract
2cupsconfectioners (powdered) sugar
2-4tablespoonsmilkStart with 2 tablespoons...please see recipe notes below :)
Instructions
Pumpkin Bread
Preheat oven to 350 degrees.
Use cooking spray to grease three or four 7x3 inch (mini) loaf pans.
Stir together the pumpkin, eggs, water, oil, vanilla and sugar in a large bowl until well mixed.
In a smaller bowl, mix together the remaining ingredients. Stir the dry ingredient mixture into the large bowl with the wet ingredients until just blended.
Divide the batter among the greased mini loaf pans.
Bake at 350 degrees for 45-50 minutes. The loaves will be finished when a toothpick inserted at the center comes out clean.
Vanilla Bourbon Glaze
In a medium saucepan, melt the butter over medium-low heat.
Add bourbon and allow alcohol to "burn" off a bit.
Whisk in the remaining ingredients until smooth and pour over cooled pumpkin breads.
Notes
*** To adjust the consistency of the glaze, you may add milk or powdered sugar. To make it more fluid, add more milk, a teaspoon at a time. To thicken it, add a little bit or powdered sugar at a time until to your desired consistency. ***