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That’s kind of mouthful.
But trust me, you want a mouthful of this bread.

Now that autumn is officially here (ahem, and TEXAS, it has been for almost a month now! Enough of the almost-ninety-degrees, already.) I’ve been feeling the need to bake some pumpkiny, spicy, moist deliciousness.
And this stuff met my expectations and then some.
The bread wasn’t overly sweet, so you could really taste the spices.  I love that the yogurt cut out most of the oil – and seriously, you couldn’t even tell!  Gotta love those calorie savers.
And the salted caramel paired perfectly with the cream cheese frosting.
Sigh.
Love is in the air.
Or my belly.
Whatever.

Pumpkin Bread with Cream Cheese Frosting and Salted Caramel
(recipe found here)

Bread:
1 cup all-purpose flour
3/4 cup spelt or whole-wheat flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 cup brown sugar
1/4 cup granulated sugar or sugar substitute
1 tsp vanilla extract
1/2 C low-fat plain yogurt
2 TBSP oil
1 1/4 cup pumpkin puree

Whisk together dry ingredients until well-combined. Set aside.
Beat eggs together until creamy, then add sugar and brown sugar. Beat for one minute, then add in yogurt, vanilla, and oil.
Add flour mixture and pumpkin, mixing until just combined.
Pour into greased 9×5 loaf pan and bake at 350 for 45-55 minutes or until toothpick comes out clean.

Frosting:
4 oz cream cheese
4 TBSP butter
2 TBSP pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
2-3 cups powdered sugar

Beat the butter and cream cheese together.
Add in spices, vanilla, and pumpkin.
Once well combined, add in powdered sugar until it reaches desired consistency. (I didn’t really measure this part. Just start with 1 cup and keep adding until it is as thick as you like.)

Spread over completely cooled loaf.
Mine wasn’t. That’s why the frosting is sliding down the sides of the bread.

Caramel Drizzle:
3 TBSP brown sugar
1 TBSP water
1 TBSP butter
1/4 tsp salt

In a small saucepan over medium heat, dissolve sugar into water. Continue to heat until it turns dark brown and starts to boil, stirring constantly.
Add butter and salt, mixing until well combined, then remove from heat.
Allow it to cool 1-2 minutes before drizzling over top of the frosting.

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern InstituteChef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog StalkerSomething Swanky, A Glimpse Inside, Delicate Construction, Simply Sweet Home, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

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