If you’re really looking to spice it up this Thanksgiving, this bread is the answer. We love breads because they travel well – no worrying if your pie plate is safe in the trunk, or on so-and-so’s lap, or if your crust is done perfect and not gooey in the middle.
Lets be honest, we don’t even like the crust! So really, just make something that is super flavorful for Thanksgiving dessert. A homemade bread pulls double duty, too. It’s flexible. Well, I guess pie is too. But bread can be served with coffee or milk any time of day. You can warm it, or eat it ala mode, or pack it in lunches or eat it for breakfast. Bread is probably our go-to every time we bake.
As we prepare for Thanksgiving week, I’m counting all my blessings and finding the true meaning of the season. I found this quote today that really resonated with me:
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”
You can always trust Oprah! Anyway, from our family to yours, Happy Thanksgiving.
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 cup pumpkin
- 1/2 tsp baking soda
- 1 and 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 and 3/4 cup flour
- 1/3 cup milk
- 1 tbsp coffee
- 1 cup powdered sugar
- 1 tbsp cooled coffee
- 1 tsp milk
- Preheat your oven to 350*. Spray a loaf pan with non-stick spray, set aside.
- Mix all of the ingredients above in a large bowl and pour into loaf pan.
- Bake at 350 for 1 hour.
- Let cool and mix up the glaze.
- Pour glaze over the top and enjoy!