Tis’ the season for baking! I had some leftover pumpkin purée from my pumpkin pie so why not bake some pumpkin bread. Topped with some homemade cream cheese frosting and chopped, buttery pecans. You will need a bread loaf pan and a hand mixer.
1 Can (15 oz) Pumpkin Puree
1/2 Tablespoon Cinnamon
1 1/2 Cup Sugar
1 Tablespoon Brown Sugar
1/2 Cup Vegetable Oil
1/3 Cup Water
1 1/3 Cup Flour
Cream Cheese Frosting Ingredients
2 Oz. Cream Cheese- Softened
2 Tablespoons Butter- Softened and Divided
1 Cup Powdered Sugar
1/4 Teaspoon Vanilla
1/3 Cup Pecans- Chopped
1 Tablespoon Butter
Grease your loaf pan really well and preheat your oven to 350 degrees. In a separate bowl, combine all ingredients except the flour. Once combined, add flour and mix well. Pour batter into the loaf pan and bake for 1 hour. Cover half way through if you notice the top getting too dark. You may need to add up to 10 minutes of bake time.
While the bread is baking, start your frosting. Grab a separate bowl and your hand mixer. Combine all ingredients and whip up until you have a nice frosting texture. Place in your refrigerator.
Once bread is done, let cool and carefully take out of loaf pan. You must let your bread cool completely before frosting. Even a small amount of heat will make your frosting slide right off.
While waiting for your bread to cool, heat up a small skillet over medium heat with 1 tablespoon of butter. Add your pecans and stir constantly for 3-4 minutes. Remove and let cool.
Take out your frosting 10 minutes before you are ready to frost so that it has time to soften. Once your bread is cool, frost and add pecans. Store covered in fridge.