Tuesday, October 22, 2013

Pumpkin Bread with Cinnamon Icing

I have eaten a lot of pumpkin bread in my life and quite frankly I have gagged on a lot of them.  Honestly, I prefer pumpkin bread that is sweet, spicy, and leaves me begging for more.  So after trying a bunch of different recipes, I came up with a hybrid recipe blend and people love it!

So as not to be a personal recipe hoarder, I am sharing with ya'll it's spicy goodness!

Pumpkin Bread Ingredients:
15 oz can Libby's Pumpkin Puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup light brown sugar
1 tsp vanilla extract
3.5 cups flour
2 tsp baking soda
1.5 tsp salt
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground ginger

Preheat oven to 350 degrees.  Grease and flour loaf pans or cake pans...I used one loaf pan and one 9 x 13 cake pan.

In mixer, combine pumpkin, eggs, oil, water, white/brown sugars and vanilla until well incorporated.

Sift rest of dry ingredients together and slowly merge into pumpkin mixture until just mixed.

Pour into pans and cook for a minimum of 50 minutes or until toothpick inserted into center is no longer wet.

Poke holes all over bread if you want your icing thin. Otherwise, you may keep it as is and just ice it once your bread has cooled.

Cinnamon Icing


1 tsp vanilla
3 cups powdered sugar
3 TB Ground Cinnamon
3/4 cup heavy whipping cream

Mix all together until ingredients are well blended.

Depending on how thin or thick you want your icing, you pour it over the breads once they have cooled.


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