Pumpkin bread is such a yummy treat. Like zucchini bread, pumpkin bread is good for breakfast, dessert, or snack time, too. I like to make this in a bundt, because it just looks so pretty. You can make this recipe in two loaf pans, too. Pumpkin bread tastes so good, everyone will think you're just such a fantastic baker, but we'll keep it between ourselves that it's super easy to make. Peace, B.
For the bread:
29 ounce can of pureed pumpkin
6 eggs
6 tablespoons (1 stick) butter or margarine
2 & 1/2 cups sugar
3 & 1/2 cups all purpose flour
2 teaspoon baking soda
1 & 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
For the frosting:
8 ounces cream cheese
1 & 1/2 cup confectioner's sugar
6 tablespoons (1 stick) butter or margarine
1 teaspoon vanilla
29 ounce can of pureed pumpkin
6 eggs
6 tablespoons (1 stick) butter or margarine
2 & 1/2 cups sugar
3 & 1/2 cups all purpose flour
2 teaspoon baking soda
1 & 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
For the frosting:
8 ounces cream cheese
1 & 1/2 cup confectioner's sugar
6 tablespoons (1 stick) butter or margarine
1 teaspoon vanilla
Preheat oven to 350 degrees. Spray bundt or loaf pans with cooking spray.
For the bread, mix the wet ingredients plus the sugar until well blended.
Now, toss in the flour, spices, and baking soda. Mix until well blended.
Pour into bundt or loaf pans. Bake for 50 to 60 minutes. The bread is done when a knife comes out clean.
For the frosting, mix all ingredients until smooth and well blended. Spread on cooled bread. Sprinkle with pecans or walnuts if you like. (I soooo like this crunchy texture!)
For the bread, mix the wet ingredients plus the sugar until well blended.
Now, toss in the flour, spices, and baking soda. Mix until well blended.
Pour into bundt or loaf pans. Bake for 50 to 60 minutes. The bread is done when a knife comes out clean.
For the frosting, mix all ingredients until smooth and well blended. Spread on cooled bread. Sprinkle with pecans or walnuts if you like. (I soooo like this crunchy texture!)
