Pumpkin loaf bread

Sauté chopped pumpkin with butter over low heat until softened. It should take about 8-10 minutes. Cool to room temperature before mashing the sauté pumpkin to puree consistency. Heat oven at 170 degrees Celsius. Meanwhile, whisk flour, salt and baking powder in a mixing bowl. Set aside.

In a bowl, cream butter and sugar until light and fluffy at low speed using an electric mixer. Beat in the eggs one at a time. Gradually add the flour mixture to the batter. Continue mixing while adding pumpkin puree and vanilla extract.

Transfer the cake batter into a loaf pan which has been lined with parchment paper. Smooth the top lightly with a spatula. Bake for about 55 minutes or until fully cooked. Insert a toothpick or knife into the Centre of the loaf and if it comes out clean, it is ready.

For a simple sugar glaze, mix all ingredients until smooth. Stir in milk to mix evenly. Let the glaze set, then pour mixture over loaf.

Enjoy!!!