Seriously. Pumpkin everything. Cookies, ice cream, candy, coffee, and of course bread. So, I was not at all surprised when he picked pumpkin bread for the this week's Sunday Sweetness.
We didn't get a picture of the process or the finished product so you'll have to settle for these faces instead. They're pretty sweet, too!
Pumpkin Bread with Cream Cheese Frosting
Bread:
1 3/4 C flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 1/2 C sugar
1 C pumpkin puree
1/2 C canola oil
1/3 C water
Frosting:
2 oz softened cream cheese
2 tbs softened butter
3/4 - 1 C powdered sugar
1/4 tsp vanilla
Instructions:
1. Preheat oven to 350 degrees F and grease loaf pan
2. In a large bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Make a well and set aside.
3. In a medium bowl, thoroughly beat together the eggs, sugar, pumpkin puree, oil and water. Add to the well of the dry ingredients and mix until combined. Pour batter into greased loaf pan.
4. Bake for 60-70 minutes but tent a piece of foil over the top half-way through to prevent the top from browning too much. Start checking the bread at 0-55 minutes and if it looks too wet on top, take off the foil. Cook until toothpick comes out clean. Let cool completely in pan before removing.
5. Make the frosting by creaming the frosting ingredients together. Spread on top of bread.
(Recipe from Garnish and Glaze)
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