Wednesday, September 29, 2010

pumpkin bread

I love recipes that call for a good dose of pumpkin. Don't you?This is my go-to recipe for pumpkin bread...thank you, Missy. Chocolate chips are a must for me, but sometimes I kind of like the cream cheese frosting with the bread. Today I decided a chocolate cream cheese frosting might be just the combination to satisfy both cravings. [nailed it]

pumpkin bread
courtesy of Missy

Dissolve 2 tsp. of baking soda in 2/3 c. water

Add the following to the water mixture:
2 c. pumpkin
4 eggs
1 tsp. vinegar
1 c. oil
3 c. sugar
3 1/2 c. flour
1 tsp. salt
1 1/2 tsp. cinnamon
chocolate chips (optional)

Mix together in a large bowl with an electric mixer. Grease your loaf pans.

Bake at 350 degrees for 60 minutes for a regular loaf pan. 25-30 minutes for mini loaves. Test with toothpick before removing from oven, just to be sure.

chocolate cream cheese frosting
courtesy of Betty Crocker

1 package (8 ounce) cream cheese, softened
1/4 c. butter
2 ounces unsweetened baking chocolate
2 to 3 tsp. milk
1 tsp. vanilla
4 cups powdered sugar

Add 2 ounces unsweetened baking chocolate, melted and cooled , to the butter.

Beat cream cheese, butter and chocolate mixture, vanilla, and milk in a medium bowl with an electric mixer on low speed until smooth.

Add the powdered sugar 1 cup at a time. Store frosted bread, cake, or any remaining frosting covered in the refrigerator.

More pumpkin to come...'tis the season.

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