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Pumpkin Bread Recipe

Homemade Pumpkin Bread

pumpkin bread 7

For step-by-step instructions with pictures go here.

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Happy Thanksgiving Week,

Candi

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Pumpkin Bread
This bread is soft, light, moist, flavorful, just sweet enough and so delicious it needs no icing. But, of course, I add icing because… Pumpkin Bread & Cream Cheese Icing is like… “Boom.”
Course Dessert
Cuisine Dessert
Prep Time 10 minutes
Cook Time 1 hour
Servings
loaves
Ingredients
Pumpkin Bread
Cream Cheese Frosting
Course Dessert
Cuisine Dessert
Prep Time 10 minutes
Cook Time 1 hour
Servings
loaves
Ingredients
Pumpkin Bread
Cream Cheese Frosting
Recipe Notes

To Make Pumpkin Bread:

Heat oven to 340 degrees.  Melt the butter & coconut oil in a large bowl.  Add the sugar & eggs then mix well.  Add the pumpkin puree, spices, salt, vanilla, baking powder, baking soda and mix well.  Add the flour and mix briefly until it begins to combine.  Last, add the water and mix at low speed.  Add 1/2 cup of nuts if desired.  Pour into prepared loaf pans and bake until a toothpick comes out clean (about 1 hour).  Let cool in the pan for 10 minutes & remove from pan.  Let cool completely before icing.

To Make Icing:

Melt 1/2 stick butter & soften the cream cheese (you want the butter melted & the cream cheese really soft).  Mix in the vanilla and salt.  With mixer combine and begin adding confectioners sugar.  Continue adding sugar until the icing is thick, creamy and spread-able.

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