Thursday, November 12, 2009
Fattening up in Fall
Pumpkin Bread with Caramel Cream Cheese Icing
My first job in a kitchen involved desserts and every winter I let that side come out to play. This bread was more like a cake, extremely moist, strong in pumpkin flavor and puffed up nicely in the oven.
I grabbed the frosting recipe from here and the pumpkin bread recipe from over yon, to which I added some chopped pecans to the top of it, instead of inside the bread, in hopes they crunch up a bit. They did and I've gorged myself on it for the past three days. One other note--it was baked in a large glass dish, rather than bread pans, adding about 10 minutes to the baking time.
When I stored this I kept the frosting and the bread separate which worked out as the frosting is a bit on the sweeter side. Don't be afraid to use a little less powdered sugar than is called for in the recipe.