Pumpkin Bread with Pumpkin Butter Cream Frosting

Pumpkin Bread with Pumpkin Butter Cream Frosting. Homemade bread, dessert recipe that is baked and topped with a homemade frosting. Prepare for Thanksgiving or Christmas. 

Pumpkin Bread with Pumpkin Butter Cream Frosting.

Homemade bread, dessert recipe that is baked and topped with a homemade frosting. Prepare for Thanksgiving or Christmas.

Listen to recipe:

 

Pumpkin Bread with Pumpkin Butter Cream Frosting
Ingredients
For the Bread:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup packed dark brown sugar You can substituted light brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons freshly grated orange zest optional
  • 1 teaspoon freshly grated lemon zest optional
  • 1/2 cup canola oil
  • 1 1/4 cups canned pure pumpkin puree
  • 1/2 cup chopped toasted pecans or walnuts, optional
For the Pumpkin Butter Cream Frosting:
  • 1/4 cup unsalted butter, softened
  • 2 Tablespoons canned pure pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 2 teaspoons half & half or milk
  • 1/4 to 1/3 cup chopped pecans or walnuts optional, for sprinkling on top
Instructions
For the Bread:
  1. Position 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.
  2. Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. ***If you’re going to frost the loaf, you can make the frosting while the loaf is cooling
For the Pumpkin Buttercream Frosting:
  1. Cream 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.
  2. ***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.
  3. ***After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
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