Homemade Pumpkin Bread
For step-by-step instructions with pictures go here.
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Happy Thanksgiving Week,
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
loaves
|
- 6 tbsp butter melted
- 1/4 cup coconut oil melted
- 1 1/2 cups cane sugar
- 2 eggs
- 1 & 1/2 tsp cinnamon
- 1/2 tsp nutmeg (Nutmeg has a strong flavor & can be left out if you prefer just cinnamon)
- 1 cup pumpkin puree
- 1 tsp vanilla
- 1 tsp Salt
- 1 tsp baking soda
- 3 tsp baking powder
- 1 & 3/4 cup fresh milled flour
- 2/3 cup water
- nuts (optional)
- 1/2 stick butter melted
- 8 oz Cream Cheese
- pinch Salt
- powdered sugar
Ingredients
Pumpkin Bread
Cream Cheese Frosting
|
|
To Make Pumpkin Bread:
Heat oven to 340 degrees. Melt the butter & coconut oil in a large bowl. Add the sugar & eggs then mix well. Add the pumpkin puree, spices, salt, vanilla, baking powder, baking soda and mix well. Add the flour and mix briefly until it begins to combine. Last, add the water and mix at low speed. Add 1/2 cup of nuts if desired. Pour into prepared loaf pans and bake until a toothpick comes out clean (about 1 hour). Let cool in the pan for 10 minutes & remove from pan. Let cool completely before icing.
To Make Icing:
Melt 1/2 stick butter & soften the cream cheese (you want the butter melted & the cream cheese really soft). Mix in the vanilla and salt. With mixer combine and begin adding confectioners sugar. Continue adding sugar until the icing is thick, creamy and spread-able.
