Pumpkin Bread With Fudge Frosting

Directions

1. Set your oven to 350°F and grease a loaf pan with cooking spray.
2. In a large bowl, beat together the sugar, eggs, pumpkin puree, and oil until smooth.
3. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Add the dry mixture to the wet mixture and stir just until combined.
5. Pour the batter into the prepared loaf pan.
6. Bake for 55 to 60 minutes, then let the bread cool in the pan for 10 minutes.
7. While the bread cools, make the frosting: In a small saucepan over medium heat, melt the butter with the cocoa powder, stirring constantly.
8. Once the butter is melted, remove from heat and stir in 2 tablespoons of milk and the vanilla.
9. Add the powdered sugar and stir until smooth. If the frosting is too thick, add the remaining tablespoon of milk.
10. Let the frosting cool for 5 to 10 minutes until it thickens but is still pourable.
11. Pour the frosting over the bread while it's still in the pan.
12. Allow the frosting to set for about 1 hour before removing the bread from the pan.