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.
2 comments:
Oh yum. Yum, yum, yum. I wish you HAD brought that to dinner and whipped it out at the end (heh). I'll just have to make my own- maybe for T-giving, my sister loves all things caramel.
Um, I made this? And it's friggin' delicious. Cream cheese frosting just changed my world.
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