pumpkin bread with pumpkin butter cream
(1 rating)
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(1 rating)
Ingredients For pumpkin bread with pumpkin butter cream
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1 3/4 cups all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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2 large eggs
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3/4 cup packed dark brown sugar (you can substituted light brown sugar)
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1/3 cup granulated sugar
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2 teaspoons freshly grated orange zest (optional)
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1 teaspoon freshly grated lemon zest (optional)
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1/2 cup canola oil
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1 1/4 cups canned pure pumpkin puree
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1/2 cup chopped, toasted pecans or walnuts, (optional)
- PUMPKIN BUTTER CREAM FROSTING
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1/4 cup (1/2 stick) unsalted butter, softened
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2 tablespoons canned pure pumpkin puree
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1/2 teaspoon ground cinnamon
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1/2 teaspoon vanilla
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3 cups powdered sugar
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2 teaspoons half & half or milk
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1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
How To Make pumpkin bread with pumpkin butter cream
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1Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside. Directions: Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside. In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed. Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula. Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack. If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…
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2PUMPKIN BUTTER CREAM FROSCream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency. After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.TING
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