Spiced Pumpkin Bread

I love pumpkin and have since I was a kid.  I especially like spicy pumpkin.  I can almost smell this bread baking as I am typing.  There is nothing like the smell of pumpkin bread baking on a cool fall afternoon.

1 3/4 C. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking powder
1 1/2 C. sugar
1/2 C unsalted butter, softened and cut up
1 C. canned pumpkin
2 eggs
2 tsp. grated fresh ginger
2 tsp. orange peel

Glaze
1 C. powdered sugar
1 to 1 1/2 tbsp. milk
1/4 tsp. vanilla
1/4 tsp. orange peel

Heat oven to 350 degrees.  Spray bottom of a 9x5 inch loaf pan with cooking spray.  Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in a medium bowl.

Beat sugar and butter at medium high speed 4 minutes or until light and fluffy.  Add pumpkin, eggs, ginger and 2 tsp. orange peel; beat at medium speed until well blended.  (Batter may look curdled)  Slowly beat in flour mixture at low speed just until well blended.  Spoon batter into pan.

Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched.  Cool on wire rack 10 minutes.  Remove from pan; cool completely

Whisk all glaze ingredients in small bowl.  Pour into small resealable plastic bag; cut of small corner of bag.  Drizzle glaze over bread; let stand until set.

This bread can be frozen; it's best to do it before it is glazed.