The other day I made the AMAZING pumpkin cookie recipe that Brittany posted a while ago, Pumpkin Chocolate Chip Cookies. It has a delicious caramel glaze that goes on the cookies. I had a little of the frosting left over, so I put some of it on a slice of zuchinni bread. (I had made this Zuchinni Bread recipe recently.) Wow. Yummy! That gave me a good idea… so I made a batch of this Pumpkin Bread and put the batter in Halloween Cupcake Liners. I whipped up a batch of the glaze from that Pumpkin Cookie recipe and viola! My kids and I brought these around to some friends in the neighborhood. Very fun!
I had no idea that we hadn’t posted this recipe on our site already. I’m surprised, actually, because this is my go-to recipe for Pumpkin Bread. Melanie gave it to me a long time ago, and I really like it! Try using mini chocolate chips in it; that’s what I prefer. Lately I’ve been baking every kind of sweet bread in muffin tins instead of loaf pans. I just like the convenience of the single serving size of a muffin. I often double a batch of whatever I am baking and freeze half of it so that when we need a snack down the road, we can snag one or two out at a time.
This time I had to use pumpkin pie filling because that is all my store had when I went grocery shopping. Since I’m not about to drag my kids to another grocery store, and since I was really in the mood for Pumpkin Bread, we made do! But I would recommend using real canned pumpkin for this recipe, and I only did this glaze to change things up a bit. I usually serve this bread plain, or with a cream cheese frosting. I’ll include a recipe for cream cheese frosting that I got from my friend Jenny B, from allrecipes.com.
Anyway, if you haven’t already broken out a can of pumpkin, it’s high-time that you did! If you need more pumpkin recipes to finish off your opened can of pumpkin, try the ones we have listed under the Pumpkin label.
submitted by Erin ~ www.thesisterscafe.com
3 ½ c. flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
6 oz of cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teas salt
5 cups confectioner’s sugar
In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners’ sugar. Store frosting in the refrigerator.