Monday, August 12, 2013

Pumpkin Bread with Butter cream frosting and Carmel Glaze

I make my pumpkin breads every fall, and this one I make a sweet butter cream frosting and added caramel glaze  so grab a cup of hot cider or coffee and sit for a spell


Yield: 12 slices




Ingredients

For the Bread

1 C all-purpose flour

3/4 C white whole wheat flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp cloves

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

2 eggs

3/4 C brown sugar

1/4 C granulated sugar or sugar substitute

1 tsp vanilla extract

1/2 C low-fat plain yogurt

2 tbsp canola oil

1 1/4 C pumpkin puree

For the Frosting

1/4 C butter, softened (not melted)

2 tbsp pumpkin puree

1/2 tsp cinnamon

1/2 tsp vanilla

1 1/2 C confectioner’s sugar, sifted

2 tsp milk, as needed to reach desired consistency

For the Caramel Drizzle

3 tbsp brown sugar

1 tbsp water

1 tbsp butter

1/4 tsp salt


Directions

Preheat oven 325. Grease and flour a 9×5 loaf pan.

Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and

baking powder until well-combined. Set aside.

In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in

brown sugar and sugar substitute on medium speed for one minute. Add in vanilla,

yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin, beat until

just combined. Scraping down the sides of the bowl as necessary.

Spread batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick

inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes

before removing it to cool completely on a wire rack.

While bread is cooling, begin preparing the frosting. Cream together butter and

pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add

confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting

over the top of the cooled bread.

In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-

high heat. Continue heating until caramel turns dark brown and starts to boil, making

sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and

remove from heat. Continue stirring for another 1-2 minutes to cool the caramel

somewhat before drizzling over the top of the frosting.

Slice bread and serve! Store leftovers in the refrigerator.

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