Thursday, November 17, 2011

Pumpkin Spice Bread with Cinnamon Cream Cheese Frosting

We made a double recipe and got 2 regular sized loafs and 2 mini loafs, which would have been good for giving away, except that we ate it all.  It did not last long.

 1 1/2 c flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking powder

6 T butter, softened (3/4 stick)
1 c sugar
1/3 c brown sugar
2 eggs
1/3 c milk
1/2 tsp vanilla
1 1/2 c pumpkin puree

Whisk dry ingredients together in a small bowl and set aside.  In a large mixing bowl, mix the butter for 30 seconds. Add sugar and mix until light in color, about 3-4 minutes.  Add eggs, one at a time, and incorporate fully. Mix the pumpkin puree and vanilla.  Mix in the flour mixture a little bit at a time, at a low speed.  Grease loaf pans generously. Divide into1 large loaf pan (8 inch) and 1 small mini-loaf pan (4 inch). Bake at 350 for 1 hour for the large loaf. The smaller loaf should be done after about 45 minutes.  Remove from oven for a few minutes, and then remove from pan and let cool before frosting with Cinnamon Cream Cheese Frosting, below.

Cinnamon Cream Cheese Frosting

1 x 8 oz package of cream cheese
1/2 c honey
1 T cinnamon

In a medium mixing bowl, whip above ingredients together. Frost pumpkin loaves and refrigerate until ready to serve.

Please leave a comment and let us know how long it took before the whole loaf was gobbled up.

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