Gram's Old-Fashioned PUMPKIN BREAD
1/2 cup pumpkin puree …………..………..... 1/4 cup butter, softened
1/4 cup white sugar…………………...……... 1/4 cup brown sugar
(~or~ 1/4 regular white Splenda {NOT baking blend} and 2 TB brown Splenda + 1 TB cornstarch)
2 cups flour ……………….....………………..2 tsp baking powder
1/2 tsp baking soda ……………...………..….1/2 tsp salt
1/2 cup sour cream ……...………………..….. 2 eggs
1 tsp cinnamon……………………....………....1/4 tsp EACH nutmeg & cloves
OPTIONAL GLAZE: 2 TB brandy ~ 1/4 cup powdered sugar **~ dash of cinnamon & nutmeg ~ 2 tsp. agave nectar or honey
***
Whisk flour, baking powder, soda, salt and spices together. Cream butter and sugars; add eggs and mix well. Add pumpkin to the sour cream and add it alternately to the flour, with the creamed butter mixture ~ stir to blend thoroughly.
When well blended, pour into a greased or sprayed bread pan (I like a 7-8” one better than 9-10” ~ or use 2 small 5” loaves). Bake at 350 for 35 minutes to 40(test with toothpick for doneness ~ about 25-35 minutes for the mini loaves).
Optional GLAZE: Whisk all ingredients together in a small bowl. It will be very liquidy, which is what you want. Brush it on the hot loaf, fresh from the oven (getting into all the cracks on top, and down the sides) ** sugar-free "powdered sugar" ~ sift together 3/4 cup regular white Splenda w/1/4 cup cornstarch ~ keep in a shaker container in your pantry (in a small ziplock baggie)