Oh, dear, sweet, sublime loaf of comfort and all things that are good in heaven and on earth.
The photo on Sunny Side Up was Pavlovian enough to put the recipe in the queue. The half-can of pumpkin puree, left over from pumpkin pancakes with added spinach earlier this week, moved it up to number one. Forgive me, as I hopped to Sunny Side Up via a different blog, and now I can't remember which one to give credit to. She found the recipe at Willow Bird Baking, and adapted it (even though Willow Bird adapted it from three other places. And so on....and so on....). I think the Willow Bird post has a bit more detail in it.
Tweaks to the recipe:
• I sifted together 1 cup of white whole wheat flour and 1 1/2 cups white flour (no cake flour). The bread isn't maybe as light and springy as a result, but the tradeoff is adequate in my opinion.
• I tried the vanilla in the glaze (I don't think we have any rum), and it struck me that a bit of maple syrup in place of some of the sugar might be a nice holiday touch. Um, so would rum.
• I used a mixer with a dough hook, so kneading time is about 4 min.
• Lord help you, if you use the last of your milk in the recipe. You're going to need a tall cold glass of it to chase that sugary goodness.