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Instructions
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Preheat the oven to 350 degrees. Grease a 9×5 loaf pan with nonstick cooking spray or vegetable shortening. Line with parchment paper (for easier lifting and release), and set aside.
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In a large mixing bowl, combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
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In a medium sized bowl add the canned pumpkin, milk, eggs, and butter. Using a hand mixer, blend until combined for up to 2 minutes.
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a. Note: This can also be combined using a stand mixer fitted with the paddle attachment.
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Slowly add the spiced flour mixture and blend for another minute. Once the batter looks combined, add the last cup of flour.
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Pour batter into the prepared greased 9×5” loaf pan.
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Bake for 50-55 minutes or until a toothpick comes out clean.
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While the bread is baking, add the icing ingredients to a medium mixing bowl and whisk until combined.
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Let the bread cool for 20 minutes, remove from the pan, and then drizzle with the icing.
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Refrigerate until ready to serve.
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Bring out of the refrigerator about 15 minutes prior to serving.
