Tonight was relaxing, I took an OAMC meal out of the frig and put it on to cook, then asked Diva to help me make some pumpkin bread. She was game! It's wonderful to make the house smell all spicy when there is a nip of cool fall weather in the air.
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread
1 can pumpkin (15 oz)
3 c. sugar
1 c. water
1 c. Canola oil
4 eggs
3 1/3 c. flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp salt
2 tsp baking soda
1 tsp baking powder
Cream Cheese Frosting
4oz cream cheese softened
3/4 stick real butter softened
2 cups powdered sugar, sifted
1 tbs vanilla
1 tbs milk
Directions:
Pumpkin Bread
- Combine pumpkin, sugar, water, eggs and oil, beat until mixed.
- Place all dry ingredients in a separate bowl, mix.
- Add dry ingredients in small batches to pumpkin mixture and beat until well mixed.
- Grease and flour two loaf pans, divide batter between them.
- Bake at 350 for one hour, or until a toothpick comes out clean and center bounces back to touch.
- If you are making muffins the recipe will make 2 dozen muffins and one loaf or 48 muffins. Bake time 20 min.
Cream Cheese Frosting
- Cream butter and cream cheese.
- Add powdered sugar in batches and beat well.
- Add vanilla and milk and beat until creamy.
- Frost loaves or pipe onto muffins.
-
Not a thick frosting so put in freezer for a little while to thicken if you have trouble working with it piping.YUMMY!!!
