Pumpkin Bread

by Butter & Sugar

The perfect fall loaf. Super-soft-pick-a-part crust,
not to mention extra moist goodness on the inside,
home-pureed pumpkin, pumpkin bread! With a generous layer of
cream cheese icing to finish it off.

Puree your own pumpkin pulp after you carve your
jack-o-lantern, it’s a million times better in taste!

I simply added the wet and gooey pumpkin pulp
into my blender, and blended for 30 seconds.


Heres the recipe!

http://www.foodnetwork.com/recipes/pumpkin-bread-recipe/index.html
Baking time is more like an hour, not 30 min. You will have to keep an eye on this bread!
( I did half the recipe for one loaf, also made my own cream cheese icing )

Cream Cheese Icing

1/2 cup cream cheese
4 tbs powdered sugar
1/3 teaspoon pure vanilla extract

Combine and mix all ingredients.

Tip:  Wait until the bread has completely cooled before spreading the icing otherwise you will have a runny mess. Also wait until it has completely cooled to take it out from the pan, otherwise it will fall apart.

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