Thursday, September 27, 2012

Pumpkin Bread with Cinnamon Frosting

Happy Fall Readers,

It's cold, wet and dreary here in Ohio so it's  a good day for this delicious pumpkin bread. While surfing Pinterest I found two great recipes and one fascinating baking tip! 


 combine your wet ingredients
 blend
 now the dry

pour into prepared pans
(while bread is baking write blog post)

*Pumpkin Bread

  • 1 1/4 cups oil
  • 5 eggs
  • 2 cups pumpkin
  • 2 cups flour
  • 2 cups sugar
  • 2 pkg. cook-and-serve vanilla pudding (small boxes)
  • 1 tsp salt
  • 1 tsp soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg

Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture. Bake in 2 greased/floured loaf pans at 325° for 1 hour or until done with cake tester.




  • 1 (8-ounce) packages cream cheese (regular or light), softened
  • 1/4 cup  butter, softened
  • 3-4 cups confectioner’s sugar
  • 1 teaspoons vanilla
  • 2 teaspoons ground cinnamon
  • 1 teaspoon of nutmeg

Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition. 
 baking tip - if you place a slice of bread on your bread or cake it will stay moist while it cools, you can read more about here and here.
look at the speckles of cinnamon in the frosting its so good!!!!

sliced and ready to eat!
Thanks so much for stopping by!
I'll see you here soon at Decor & Harmony!

*Click on the recipe title to read the original recipe.

4 comments:

  1. What a yummy looking treat! I will definitely have to try it Vicky! Please visit us today and pay respects to a Sister blogger. Thanks! Have a nice day!
    Loretta

    ReplyDelete
  2. Oh Yum! This is perfect for fall! I will be making this on Sunday!

    ReplyDelete

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