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.
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.