Amish Pumpkin Spice Bread with Cream Cheese Frosting

We are halfway through the month of October, which means we are halfway through the month of orange orbs and their endless flavoring of breads, pancakes, rolls, etc.  An Amish woman in Michigan shared this recipe for homemade pumpkin spice bread with cream cheese frosting.   My mother made some for a family gathering last week and it is really tasty.

You can also take this recipe batter and put it into cupcake tins and make these into cupcakes instead.We are halfway through the month of October, which means we are halfway through the month of orange orbs and their endless flavoring of breads, pancakes, rolls, etc.  An Amish woman in Michigan shared this recipe for homemade pumpkin spice bread with cream cheese frosting.   My mother made some for a family gathering last week and it is really tasty.  You can also take this recipe batter and put it into cupcake tins and make these into cupcakes instead.

Pumpkin Spice Bread with Cream Cheese Frosting

 

Print

Ingredients

• ¾ cup butter, soften
• 2½ cups sugar
• 3 eggs
• 15 ounces solid pack pumpkin or fresh
• 2½ cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3 /4 teaspoon salt
• 1 /2 teaspoon baking soda
• 1 /2 teaspoon ground ginger
• 1 cup buttermilk
• Frosting:
• 1 package cream cheese, soften (8 ounces)
• 1 /2 cup butter
• 4 cups confectioners sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350°.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add pumpkin.
5. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
6. Pour batter in 8" loaf pan or fill paper-lined muffin cups three-fourths full.
7. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Cool 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth.
10. Frost the bread or the cupcakes.
11. Refrigerate leftovers. Yield: 2 dozen.

Wordpress Recipe Plugin by EasyRecipe

3.2.2646