Yields:
6 Servings
Difficulty: Medium
Cook Time:
1 Hr
My Pumpkin Bread with Cream Cheese Icing is a delicious addition to any meal. Pumpkins are in the winter squash family and are actually considered a fruit. They are round, smooth and range in color from yellow to orange. They originate from Mexico and are harvested in the early fall months. Pumpkin is one of those healthy superfoods that are high in antioxidants. It contains Vitamins A, C and E and minerals Potassium and Magnesium. Many people also enjoy eating roasted pumpkin seeds for snack time. This pumpkin bread is a nice change from your everyday bread choices. Happy Cooking!
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Ingredients
Adjust Servings
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Dry ingredients
- Wet ingredients
- Make Cream Cheese Icing
Instructions
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Preheat oven to 350*. Spray a loaf pan with baking cooking spray with flour. In a medium mixing bowl add all dry ingredients; flour, baking powder, Chinese 5-spice, cinnamon and salt. Whisk until well blended.
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In a separate mixing bowl add all wet ingredients; softened butter, brown sugar, molasses, eggs, milk and pumpkin puree. Mix well with a rubber spatula until smooth. Slowly add in the dry ingredients and stir until combined. Don't overmix batter.
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Pour batter into loaf pan. Bake at 350* for 60 minutes. Let cool for 30 minutes on a baking rack before topping with cream cheese icing.
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Cream cheese icing - Using your mixer add to your bowl the cream cheese, milk, 10-X confectioner's sugar, and vanilla. Beat on low until blended and then turn on high until creamy and smooth. Cover the top of the pumpkin bread with the icing using a smooth knife.
