Super yummie pumpkin bread. This is a recipe that i take with me everywhere i go (potlucks ect) and everyone asks for the recipe. I too tried it at a potluck and then had to harras the woman for 9 months in order to get my hands on it. The icing is the key!

Ingredients

cups sugar↗3 cups
cup corn oil↗1 cup
eggs, beaten↗4
(1 lb) can pumpkin↗1
cups flour↗3 1⁄2 cups
teaspoon baking powder↗1 teaspoon
teaspoons baking soda↗2 teaspoons
teaspoons salt↗2 teaspoons
teaspoon clove↗1⁄2 teaspoon
teaspoon cinnamon↗1 teaspoon
teaspoon nutmeg↗1 teaspoon
teaspoon allspice1 teaspoon
Icing↗
tablespoon melted butter1 tablespoon
dash milk↗1 dash
cup powdered sugar (or enough to make correct consistency --- just keep adding sugar till icing isnt runny)↗1

Step-by-step instructions

1
Combine all ingredients.
2
Pour into buttered/floured loaf pan and cleaned out pumpkin can.
3
Fill both no more than 2/3 full.
4
Pans will overflow when cooking if you fill too full.
5
Bake at 350 degrees for roughly 1 hour and 15 mins.
6
When cooled top with icing (the secret ingredient).

Source: food.com

Original recipe ↗

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