1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1 1/3 cups sugar
1/2 cup unsalted butter, softened, cut up
1 cup canned pure pumpkin
2 teaspoons grated fresh ginger
2 teaspoons grated orange peel
1 cup powdered sugar
1 to 1 1/2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon grated orange peel
1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
2. Beat sugar and butter in large bowl at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.
3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen.)
4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.
Makes: 1 (12-slice) loaf
PER SLICE: 280 calories, 9 g total fat (5 g saturated fat), 3 g protein, 48 g carbohydrate, 55 mg cholesterol, 325 mg sodium, 1 g fiber
Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.