Holiday Pumpkin Bread with Orange Glaze

• 3 ⅓ c all-purpose flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1 whole clove, ground
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• ½ tsp kosher salt
• 2 c pumpkin purée
• ⅛ c almond oil
• ¾ c + 2 tbsp vegetable oil
• 3 c granulated sugar
• 3 eggs
• 1 c walnuts, chopped
• 1 c raisins

Glaze

• 1 ½ c confectioners sugar
• 1 tsp orange zest
• 6 tsp orange Juice, freshly squeezed
• ½ c walnuts, chopped

Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, clove, cinnamon, nutmeg and salt; set aside.

In a separate bowl, beat pumpkin, oils, sugar and eggs until thoroughly blended. Gradually add dry ingredients to wet ingredients. Fold in walnuts and raisins. Divide batter evenly between two greased loaf pans. Bake 50-55 minutes. Cool in pans for 15 minutes then remove from pans and place on wire racks; allow to cool completely.

Combine confectioners sugar, orange zest and orange juice in a small bowl; stir with a spoon until well blended. Spoon over cooled pumpkin loaves, allowing excess glaze to drizzle down the sides. Sprinkle with chopped walnuts before glaze hardens.