Post by Loupy on Oct 19, 2016 12:25:22 GMT -7
PUMPKIN BREAD WITH SALTED CARAMEL DRIZZLED PUMPKIN BUTTERCREAM
From: Jessica @ www.a-kitchen-addiction.com/
Since fall is upon us, I thought I was finally time to bring out the pumpkin recipes! I’ve already been drinking pumpkin spice coffee, so why not make some sort of pumpkin baked good to go with it? And what better than a pumpkin bread topped with salted caramel drizzled pumpkin buttercream!
Serves: 12
INGREDIENTS
For the Bread
1 Cup all-purpose flour
¾ Cup white whole wheat flour
1½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
⅛ tsp cloves
½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
⅔ Cup brown sugar
¼ Cup sugar
1 tsp vanilla extract
½ Cup low-fat plain yogurt
2 tbsp canola oil
1½ Cup pumpkin puree
For the Frosting
¼ Cup butter, softened (not melted)
2 tbsp pumpkin puree
½ tsp cinnamon
½ tsp vanilla
1½ Cup confectioner’s sugar, sifted
2 tsp milk, as needed to reach desired consistency
For the Salted Caramel Drizzle
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
¼ tsp salt
1 tsp half & half
Instructions:
Preheat oven 350.
Spray with non-stick cooking spray and flour a 9×5 loaf pan.
Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined.
Set aside.
In a stand mixer, or with an electric mixer, beat eggs until creamy.
Beat in brown sugar and sugar substitute on medium speed for one minute.
Add in vanilla, yogurt and oil.
Beat until well-combined.
Add flour mixture and pumpkin, beat until just combined.
Scraping down the sides of the bowl as necessary.
Spread batter into prepared loaf pan.
Bake for 45-55 minutes or until toothpick inserted into the center comes out clean.
Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.
While bread is cooling, begin preparing the frosting.
Cream together butter and pumpkin puree.
Add in cinnamon and vanilla and beat until creamy.
Slowly add confectioner’s sugar.
(If your pumpkin puree is somewhat watery, you may need to add more confectioner’s sugar.
If needed, add milk one teaspoon at a time.)
Beat until well-combined and creamy.
Spread frosting over the top of the completely cooled bread.
In a small saucepan, stir together brown sugar and water.
Dissolve sugar over medium-high heat.
Continue heating until mixture turns dark brown and starts to boil, making sure to stir constantly to avoid burning.
Add butter and salt.
Stir to combine and remove from heat.
Continue stirring for another 2 minutes to cool the caramel somewhat.
Stir in the half & half.
Drizzle over the frosting.
Slice bread and serve!
Store leftovers in the refrigerator if house is warm to prevent frosting from melting.
From: Jessica @ www.a-kitchen-addiction.com/
Since fall is upon us, I thought I was finally time to bring out the pumpkin recipes! I’ve already been drinking pumpkin spice coffee, so why not make some sort of pumpkin baked good to go with it? And what better than a pumpkin bread topped with salted caramel drizzled pumpkin buttercream!
Serves: 12
INGREDIENTS
For the Bread
1 Cup all-purpose flour
¾ Cup white whole wheat flour
1½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
⅛ tsp cloves
½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
⅔ Cup brown sugar
¼ Cup sugar
1 tsp vanilla extract
½ Cup low-fat plain yogurt
2 tbsp canola oil
1½ Cup pumpkin puree
For the Frosting
¼ Cup butter, softened (not melted)
2 tbsp pumpkin puree
½ tsp cinnamon
½ tsp vanilla
1½ Cup confectioner’s sugar, sifted
2 tsp milk, as needed to reach desired consistency
For the Salted Caramel Drizzle
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
¼ tsp salt
1 tsp half & half
Instructions:
Preheat oven 350.
Spray with non-stick cooking spray and flour a 9×5 loaf pan.
Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined.
Set aside.
In a stand mixer, or with an electric mixer, beat eggs until creamy.
Beat in brown sugar and sugar substitute on medium speed for one minute.
Add in vanilla, yogurt and oil.
Beat until well-combined.
Add flour mixture and pumpkin, beat until just combined.
Scraping down the sides of the bowl as necessary.
Spread batter into prepared loaf pan.
Bake for 45-55 minutes or until toothpick inserted into the center comes out clean.
Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.
While bread is cooling, begin preparing the frosting.
Cream together butter and pumpkin puree.
Add in cinnamon and vanilla and beat until creamy.
Slowly add confectioner’s sugar.
(If your pumpkin puree is somewhat watery, you may need to add more confectioner’s sugar.
If needed, add milk one teaspoon at a time.)
Beat until well-combined and creamy.
Spread frosting over the top of the completely cooled bread.
In a small saucepan, stir together brown sugar and water.
Dissolve sugar over medium-high heat.
Continue heating until mixture turns dark brown and starts to boil, making sure to stir constantly to avoid burning.
Add butter and salt.
Stir to combine and remove from heat.
Continue stirring for another 2 minutes to cool the caramel somewhat.
Stir in the half & half.
Drizzle over the frosting.
Slice bread and serve!
Store leftovers in the refrigerator if house is warm to prevent frosting from melting.
