Angelina's Glazed Pumpkin Raisin Bread

Angelina is one of the wonderful group members in our private Facebook Group, Making Vanilla Extract by VanillaPura. Earlier this week, she shared her recipe for Glazed Pumpkin Raisin Bread. She was sweet enough to share her recipe with the group and we cannot wait to share her recipe in her own words. 

• 2 cups of flour leveled off and sifted
• 3 large eggs
• 2 cups sugar
• 1 teaspoon of baking soda
• 1/2 teaspoon baking powder
• 1 and 1/2 sticks unsalted butter softened
• 1 teaspoon pumpkin pie spice
• 1 teaspoon of Jamaican all spice
• 2 teaspoons of cinnamon
• 1/2 teaspoon salt
• 1 teaspoon of vanilla extract made with VanillaPura Co-Op Beans
• 2 cups of raisins
• 15 oz of pure pumpkin ( I use cooked fresh pureed pumpkin that I grew in my garden, but Libby's is a good alternative and saves the work of prepping fresh pumpkin)

1. Mix all dry ingredients together in a mixing bowl.
2. Wet ingredients beat with a mixer on medium gradually to high speed in a separate mixing bowl. First butter, sugar until creamy and smooth. Add eggs in one at a time. After put the pumpkin puree. Mix thoroughly.
3. Add dry ingredients slowly into wet mixture slowly beating on medium speed until everything is incorporated. Don't over mix. There might be some little lumps but that's ok.
4. Lastly, fold in using a spatula the raisins.
5. Spray your baking loaf pan with cooking spray. You could use cooking oil just make sure the baking pan is well greased.
6. Pour batter into baking loaf pan and put in a 350 degrees oven to bake for approximately 45 minutes to 1 hour.
7. Cool completely. Using a butter knife go around the edge of the bread to loosen from the sides. Gently turn the baking pan upside down until the bread is on the plate. Turn the bread face up.

For the Glaze

Ingredients:

• 1 cup confectionery sugar
• 1 teaspoon vanilla extract made with VanillaPura Co-Op Beans
• 3 caps full of whole milk. I use Almond Milk because my daughter has digestive problems with whole milk. Basically any milk will do.

Instructions:

1. With a mini whisk or spoon stir the ingredients together until all lumps are gone and a creamy consistently forms. If your glaze is too thin just add more confectionery sugar one tablespoon at a time. If too thick add teaspoon of milk at a time gradually until you get the a smooth creamy but not too thin consistently.
2. Drizzle all over the cool bread and let glaze set for about 20 minutes or so before serving.
3. Enjoy with a good tea or cup of coffee!