Pumpkin Pecan Cookie Butter Bread

Ingredients

• 2 cups flour all-purpose
• 0.8 teaspoon baking soda 
• 0.5 teaspoon salt 
• 1 cup pumpkin puree canned
• 0.5 cup spiced cookie butter 
• 0.5 cup granulated sugar 
• 0.5 cup brown sugar light packed
• 0.3 cup milk 
• 0.3 cup vegetable oil 
• 2 teaspoons vanilla 
• 2  eggs 
• 1 cup pecans chopped
• 1 cup powdered sugar 
• 2 teaspoons milk 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• wire rack
• loaf pan
• toothpicks
• aluminum foil
• spatula

Directions

1. Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
2. In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs.
3. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans.
4. Spread batter evenly in pan.
5. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes.
6. Remove from pan to cooling rack. Cool completely, about 1 hour.
7. In small bowl, beat Glaze ingredients with whisk until smooth.
8. Pour evenly over top of cooled bread.
9. Let glaze set before slicing.