Categories: Dessert

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups granulated sugar
• 1 cup butter, soften
• 3 large eggs
• 1 16 oz can of pure pumpkin
• 1/2 cup chopped pecans – optional
• 1/2 cup butter
• 2 cup powdered sugar
• 1-3 Tablespoon milk – I used 2%

Directions

1. Preheat oven 350 degrees F. Grease two loaf pans (&/or mini loaf pans) and set aside.

2. In a medium bowl, combine flour, spices, salt, baking soda, and baking powder. Mix together and set aside.

3. With your standing mixer, cream together the sugar and softened butter – about 2 minutes. Mix in the sugar. Add one egg at a time. On medium speed, cream together until fluffy. Add the pumpkin and mix well.

4. Slowly add your dry ingredients to the wet ingredients – recommend doing in three batches. Carefully mix until it’s all incorporated – don’t forget to scape the sides. If you chose to add pecans, carefully fold them into the batter.

5. Divide and pour the batter into the prepared pans. Bake for about 1 hour or until the top is golden brown. Test by inserting a toothpick and if it comes out clean, it’s ready to be pulled out.

6. Melt the butter of low heat until it’s become a light brown color. Remove from heat and pour into a (clean) medium bowl. Add powdered sugar and using an electric mixer, combine well. Add milk, 1 tablespoon at a time – continue adding milk to reach the desired consistency.

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