This is now one of my most favorite recipes! Not only is it quick and effortless to prepare, it tastes like it took all afternoon to make! It will definitely be a new addition to the Thanksgiving and Christmas menu. The pumpkin by itself is a relatively health squash. Not only does it contain beta carotene (which is believed to reduce some forms of cancer) it is also low in salt and contains no cholesterol! The frosting we put on top of this relatively health loaf of bread however, is not. So without further ado here are the recipes....
Pumpkin Bread
Makes 1 loaf
Ingredients:
2 cup flour
2 tsp pumpkin spice
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 12 oz can pumpkin filling (Libby's works best)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 egg
1 egg white
1 tbsp vegetable oil
1/4 chopped nuts
Directions:
Preheat oven to 350 degrees
Combine flour, pumpkin spice, baking powder, salt and baking soda in a medium sized bowl. In a separate bowl blend pumpkin filling, sugar, brown sugar, milk, egg, egg white, and oil until well mixed. Then slowly add flour mixture 1 cup at a time until moist. Pour into a greased 9 by 5 loaf pan.
Bake 60 - 65 min.
Cream Cheese Frosting
Ingredients:
8 oz cream cheese
8 oz unsalted butter
4 cups powdered sugar
2 tsp vanilla
Directions:
Combine cream cheese, butter and powdered sugar in mixer. When mixture has become a soupy paste, add 2 tsp vanilla and whip on high for 2 min. ( This will make a deceptively large amount of frosting. I recommend cutting it in half and you will still have plenty to smother your bread with!)
