Pumpkin Bread with Brown Butter Frosting

(from rosie’s recipe box)

Source: With Style & Grace (from RecipeThing user Cincoski28)

Categories: bread, not tried

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 cups granulated sugar
  • 1 cup butter, soften
  • 3 large eggs
  • 1 16 oz can of pure pumpkin
  • 1/2 cup chopped pecans – optional
  • 1/2 cup butter
  • 2 cup powdered sugar
  • 1-3 Tablespoon milk – I used 2%

Directions

  1. Preheat oven 350 degrees F. Grease two loaf pans (&/or mini loaf pans) and set aside.

  2. In a medium bowl, combine flour, spices, salt, baking soda, and baking powder. Mix together and set aside.

  3. With your standing mixer, cream together the sugar and softened butter – about 2 minutes. Mix in the sugar. Add one egg at a time. On medium speed, cream together until fluffy. Add the pumpkin and mix well.

  4. Slowly add your dry ingredients to the wet ingredients – recommend doing in three batches. Carefully mix until it’s all incorporated – don’t forget to scape the sides. If you chose to add pecans, carefully fold them into the batter.

  5. Divide and pour the batter into the prepared pans. Bake for about 1 hour or until the top is golden brown. Test by inserting a toothpick and if it comes out clean, it’s ready to be pulled out.

  6. Melt the butter of low heat until it’s become a light brown color. Remove from heat and pour into a (clean) medium bowl. Add powdered sugar and using an electric mixer, combine well. Add milk, 1 tablespoon at a time – continue adding milk to reach the desired consistency.

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