Monday, November 3, 2014

Pumpkin Bread ~ By D'Lynn

Pumpkin Bread and Cinnamon Buttercream Frosting
Yield = 2 standard loaf pans or 5 mini loaf pans
2 c. sugar
1 c. canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 c. flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. cinnamon
1/2 tsp. cloves (optional — I didn’t have any so didn’t use any)
1 tsp nutmeg
1 tsp pumpkin pie spice
1. Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.
2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched or when inserting a knife in the middle and it comes out clean.  Note: When using the small pans, the loaves should be done in under 45 minutes. I started checking after 30 minutes, and the loaves were done after about 35 minutes (or maybe a minute or two longer…lost track of time.)


Frosting:  Cinnamon Buttercream Frosting

3 Cups of powdered sugar
1 tsp vanilla
1 cup of softened butter
1 - eight ounce package of cream cheese, also softened
1 Tbsp of Cinnamon


With mixer, whip the butter and cream cheese until well blended and creamy; add vanilla and cinnamon, then start adding the powdered sugar.

Keep whipping, it usually will get light and fluffy, and a bit lighter in color

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