Rum Pumpkin Bread

Preheat oven to 350 F.

1. For the bread: In a large bowl, whisk together all dry ingredients (i.e. flour, baking powder and soda, salt, cinnamon, nutmeg, cloves and ginger). Set aside.

2. In a separate large bowl, with a hand-held mixer, whisk together all the eggs, sugar and melted butter. Slowly add the dry mixture and mix until well blended. Add water, rum or rum extract, vanilla extract, pumpkin and walnuts. Be sure not to over mix the batter.

3. Prepare your filling by adding the brown sugar and cinnamon into a bowl and mixing with a fork.

4. Take a well greased 9X5X3 inch loaf pan. Pour half of the pumpkin bread batter in the pan, sprinkle the filling in the middle, and pour the remaining batter over the filling. Use two pans if you would like moderately sized pumpkin bread loaves. Using one pan may cause some of the batter to overflow as it bakes. If you would like to use one place the loaf pan on a baking sheet before you place it in the oven. Bake for an hour and 10 minutes if using one loaf pan or 55-65 if you are making two loaves. Remove pans from oven once the middle of the bread is thoroughly baked (place toothpick in the middle and if it comes out clean it is complete).

Allow to cool for 35 to 40 minutes before adding the glaze.

To make the glaze, add the powdered sugar, rum, milk, vanilla extract and salt in a large bowl and whisk well. If it is too thick add a teaspoon of milk at a time until you have reached the desired consistency. Pour the glaze over the bread and allow to sit for 15 minutes before serving.