An easy recipe for pumpkin bread that has a sweet powder sugar glaze.
Preheat oven to 325℉. Spray the loaf pans with cooking spray.
Sift together into a bowl flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg. Set bowl aside
In either a large bowl or the bowl of your stand mixer beat the melted and slightly cooled butter, and sugar together until just blended. Add one egg in at a time making sure to beat well after each addition. Continue to beat until the batter is light and fluffy. This will take a few minutes.
Mix in the canned pumpkin, then slowly add the flour mixture to the fluffy batter. Mix on low until all the flour is combined. Dividing the batter between the loaf pans pour the batter into each loaf pan.
Place pans into a preheated 325℉ oven and bake for 55-60 minutes or until done. Insert a toothpick in the middle of the loaf to check for doneness. IF the toothpick comes out clean then the bread is done.
Let the bread cool for 20 minutes. In a large mixing bowl whisk together the powdered sugar, milk, and vanilla extract. I used 2 tablespoons of milk for a thicker glaze, the more milk used the thinner the glaze.
Pour the glaze over the cooled loaves and sprinkle with the pecans. This step is optional.