Pumpkin Bread with Apple Cider Glaze

Yield: 10 loaves

Pumpkin Bread

Granulated Sugar		21.2oz (600g)
All-Purpose Flour		15.9oz (450g)
Baking Soda		0.5oz (15g)
Baking Powder		0.2oz (5g)
Salt		0.4oz (10g)
Ground Cloves		0.2oz (5g)
Cinnamon		0.2oz (5g)
Eggs		7oz (200g)
Canned Pumpkin		15oz (425g)
Vegetable Oil		8.8oz (250g)
Water		8.8oz (250g)
Frutta Prima Vanilla Bean Marinade (069001)		0.5oz (15g)

Combine the dry ingredients into one bowl and set aside. Combine the wet ingredients in another bowl then add to the dry ingredients. Mix well together until fully incorporated. Equally pour the batter into greased loaf pans and bake at 350° F/ 176° C for 45-60 minutes. Once finished baking let cool for 5 minutes and then invert onto foil or plastic wrap. Remove the pan and wrap the loaves to finish cooling.

Assembly

Frutta Prima Apricot Coating (607001)		7oz (1134g)
Water		3.5oz (100g)
Frutta Prima Apple Cider Compound (690001)		1.4oz (40g)

Combine the coating, water, and compound together in a saucepan and bring to a boil, then drizzle generously onto loafs as desired.