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Pumpkin Bread & Cream Cheese Frosting



This recipe is the best so far that my family and friends love. So moist and it make three loaves from one can of pumpkin!

I have researched (that means baked a whole bunch and then taste tested) many different recipes. Some of them were O K  but not gift giving quality, some were to complicated to make, most were dry and forced you to down a cup of milk to swallow them. So I went to my kitchen and got my supplies out and came up with this recipe. Here is my description of the perfect slice of pumpkin bread.
                                                                           
Pumpkin bread should smell amazing! A smell that travels from the front porch to the attic amazing. Turn the wax warmer off and enjoy the aromas of AUTUMN amazing! It should be soft, moist to the pallet and have light hints of cinnamon, cloves, ginger and nutmeg in each bite. The cream cheese frosting should add the VIOLA! to the slice.
And when you have enjoyed ever last bite and scraped the plate clean of any trace of frosting, you should be totally satisfied.
Well that is my thought anyway..:)



I baked three loaves yesterday and sent two off with Hubby to a breakfast gathering at work this morning. We will see how that turns out :)

 I kept one loaf for the kids to devour before school starts. Something about having homemade bread under glass on the kitchen table is just plan inviting. (this is where they do school...:)...)



So here the recipe..

Pumpkin Bread

 You will need:

  • 1 15 ounce can pumpkin puree---(I buy Aldi or store brand-- Could use real pumpkin if desired)
  • 1 cup Vegetable Oil
  • 4 eggs 
  • ⅔ cup water
  • 3 cups sugar
  • 3½ cups all purpose flour
  • 2 tsp. baking soda
  • 1½ tsp. salt
  • 1 tsp. cinnamon---I used organic cinnamon --(the same cinnamon that Hubby takes in homemade capusules)
  • ½ tsp. ground cloves
  • 1 teaspoon of ground nutmeg
  • ¼ tsp. ginger
You will do:
  1. Grease and flour 3 small loaf pans. (when gift giving I buy the ones with plastic see through top)
  2. In a Kitchen Aid mixer on low add 1 can of pumpkin puree, eggs, oil, water and sugar until well blended. In a small bowl combine the dry ingredients and spices together.  Evenly pour into the loaf pans. Bake them directly on the oven rack.
  3. Bake @ 350 degrees for  50-55 minutes. To make sure that they are done, stick toothpick in top center, it should come out clean when you pull it out. If not bake a couple of more minutes.
  4. I cool mine for a couple of minutes on cooling racks. Then run a knife around the outer edge and turn upside down. Loaf should pop right out.
  5. Cool completely before adding the frosting.

Cream Cheese Frosting




You will need:
one package of cream cheese 8oz
1 stick of room temperature butter
powdered sugar 3 3/4 cups
2 teaspoons of vanilla extract

* Make sure your butter and cream cheese is room temp, if not you WILL have lumps in your frosting...

You will do:
Mix butter, vanilla and cream cheese together. Sift sugar into mixture, a little at a time. Once mix together I change my Kitchen Aid tool from paddle to whisk and turn the mixer on high for just a minute or so. This adds air to the frosting and makes it so light and fluffy. 

Once the loaves have cooled completely you will add frosting to top. I put my frosting tools (tip of choice) in a freezer storage bag by cutting across the corner and adding tip and decorate the top with stripes. You can put whatever suits your fancy. Dots, lines, shapes. You can also sprinkle the top with extra cinnamon. I used tip # 21 from Wilton.

Thanks so much for checking out my recipe and I know your family will enjoy it as much as we have. Here are more delicious, healthy and simple recipes to love.

 Slow Cooker Chuck Roast with Baby Bella Mushrooms and Baby Carrots.
Happy Baking!



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