|
|
Pumpkin Bread
This bread is soft, light, moist, flavorful, just sweet enough and so delicious it needs no icing.
But, of course, I add icing because… Pumpkin Bread & Cream Cheese Icing is like… “Boom.”
|
| Servings | Prep Time |
| 2loaves | 10minutes |
| Cook Time |
| 1hour |
|
|
- 6tbsp buttermelted
- 1/4cup coconut oilmelted
- 1 1/2cups cane sugar
- 2 eggs
- 1 & 1/2tsp cinnamon
- 1/2tsp nutmeg(Nutmeg has a strong flavor & can be left out if you prefer just cinnamon)
- 1cup pumpkin puree
- 1tsp vanilla
- 1tsp Salt
- 1tsp baking soda
- 3tsp baking powder
- 1 & 3/4cup fresh milled flour
- 2/3cup water
- nuts(optional)
- 1/2stick buttermelted
- 8oz Cream Cheese
- pinch Salt
- powdered sugar
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.