Pumpkin Loaf With Vanilla Icing

For the pumpkin loaves:
Preheat oven to 375 F.

In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder and spices. Set aside.

In a smaller bowl mix together the beaten eggs, pumpkin purée, oil, and the vanilla. Pour the wet ingredients over the dry ingredients and stir until just combined. Do not over mix.

Divide the batter into two 9″ x 5″ or 10″ x 4″ inch loaf pans that have been sprayed with non-stick cooking spray or lined with parchment paper. Spread the batter gently to the edges of the pans and sprinkle with pumpkin seeds. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and set on a rack. Allow loaves to cool for approximately 5 minutes in the pan before transferring the pumpkin loaves to a cooling rack. Once cooled, drizzle with vanilla icing.

For the vanilla icing:
In a small bowl, whisk together all of the ingredients until they are smooth. Transfer the icing into the corner of a Ziploc bag and twist the bag closed. Cut off the corner of the bag and squeeze the icing over the pumpkin loaves.

Notes:
– Instead of the 2 teaspoons pumpkin pie spice you can use 1 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1/4 teaspoon nutmeg.
– Makes 2 standard size loaves.