Pumpkin Bread with Maple Glaze

Preheat oven to 350°F. Grease or spray with nonstick spray three 9-inch loaf pans or three 8-inch loaf pans, or seven 5-inch mini loaf pans.

In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, cloves, nutmeg, allspice, and salt.

In a large bowl mix together sugar and oil. Beat eggs lightly with a fork and whisk into sugar and oil. Stir in pumpkin until well-combined.

Mix in the flour mixture until no more streaks of flour can be seen. Gradually mix in the water.

Divide batter evenly among the loaf pans: 2 1/3 cups batter in each of the three 9-inch or 8-inch pans, or 1 cup batter in each of the seven 5-inch mini pans.

Bake as follows: 45–50 minutes for the 9-inch pans, 55–60 minutes for the 8-inch pans, 30–32 minutes for 5-inch pans. Bread will begin to pull away from sides of pan and a toothpick inserted just off-center will come out clean. It is normal for the bread to have a small crack down the center.

Let cool in pans 10 minutes, then remove bread from pans and allow to cool completely on wire racks.

Whisk all the glaze ingredients except nuts, and pour over completely cooled bread. Sprinkle with nuts, if desired. Store wrapped, at room temperature.

Pumpkin bread freezes well. Wrap unglazed bread in plastic wrap, then aluminum foil or a gallon size zipper bag and freeze. Do not freeze glazed bread.