Pumpkin Bread

Can we all agree its ok to start getting excited about pumpkin bread?  Sure, there may be a heat wave over much of the country right now (we were sweating bullets yesterday in NYC!) but there is just something about the aroma of cinnamon, nutmeg, and pumpkin coming from the kitchen that makes me excited that fall is right around the corner. Today I wanted to take a classic pumpkin bread and kick it up a notch.  I added a little dash of something special in both the batter and the glaze. Keep reading for the surprise ingredient… What makes this particular pumpkin bread special is a shot of rum!  I added about 1/8 of a cup (or 1 ounce) into the batter.  The simple glaze is powdered sugar combined with just enough rum to transform it into perfect drizzling consistency. If your prefer a non-boozy bread, feel free to omit the rum from the batter and add 1/2 teaspoon of rum extract instead.  The drizzle can be made with powdered sugar and milk, with another 1/2 teaspoon of rum extract. Ready to make this "Drunken Pumpkin Bread" for yourself? Follow this link for the recipe –>  http://bread.betterrecipes.com/drunken-pumpkin-bread.html You might also like: Tropical Banana Bread With Rum-Orange Butter Spiced Banana Bread With Maple-Cinnamon Glaze Ginger Banana Bread Zucchini Bread with Cinnamon Streusel Banana Split Bread via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/09/12/pumpkin-bread/

Put the internet to work for you. via Personal Recipe 3575582