Skip to content

Posts tagged ‘pumpkin bread’

Pumpkin Bread in Disguise

I know that the more appropriate time to post a recipe for pumpkin bread would be in the fall, but the last time I mentioned pumpkin bread on this blog it was April, so I’m getting closer to the mark! You might also be thinking that what you see in the photo doesn’t look like “bread” but it is! It’s the wonderful kind of bread that allows you to live in denial about actually eating cake. I decided to embrace the “cake-ness” though and turn the recipe into cupcakes. With generous dollops of cream cheese frosting they were delicious!

I got this recipe from my dear friend Kelly the last time we lived at West Point. I love having a box full of recipe cards hand-written by old friends. I remember everyone I get a recipe from but it’s even better when they write it out themselves.

Start with the water, eggs, oil and pumpkin.

Add the sugar….

…and mix again.

Assemble the spices.

Dump in the dry ingredients and mix again.

Fill the cupcake papers half-way. (This batter tastes wonderful by the way.)

Bake the cupcakes in a pre-heated 350 degree oven for 19 minutes.

I had some scrumptious left-over cream cheese frosting from a recipe that my new friend Lisa C. gave me this fall. She makes delicious cupcakes, so you can expect to hear her credited again on this blog! I doubled the frosting recipe the first time I made it and I obviously shouldn’t have. However, that tub of excess frosting generated the bolt of inspiration to turn pumpkin bread into cupcakes, so it was a fortuitous mistake!

Lisa C.’s Cream Cheese Frosting
1 cup butter
16 oz cream cheese
3 1/2 cup of powder sugar
1/2 cup shortening
1 tablespoon of vanilla (I left this out because I’m just not a fan of vanilla in most recipes.)
1/2 tsp of salt

The recipe makes a lot. I usually get three loaves of bread. This time, I got 24 cupcakes and….

…had enough batter left over to make one loaf. The bread needs to bake for 50 minutes to an hour at 350, until a toothpick comes out clean.

My new position on baking with pumpkin is that the season should be extended until at least May, so go raise the eyebrows of the grocery clerk with a can of pumpkin next time you check out!

Advertisements