Nothing says Fall like Pumpkins. The rich orange color fills fields around the country, telling us it's time to use them up in spectacular recipes and Holiday decorations. This is probobly my favorite time of year, and pumpkin bread with a few added twists can let your taste buds know it's time for fall too.
Ingredients
The bread
1 1/2 tsp. nutmeg
3 c. sugar or splenda
4 eggs
1 tsp. cinnamon
1 c. oil
2 Tbsp. melted butter
2 tsp. salt
1 c. canned or fresh mashed pumpkin
2/3 c. water
2 tsp. baking soda
3 c. flour (can use whole wheat)
1 cup chopped pecans
Preheat oven to 350 degrees. Beat the first seven ingredients together with a mixer. Add remaining ingredients except for pecans and beat until just mixed. Stir in pecans. Grease and lightly flour 2 bread loaf pans. Pour mixture into pans. Bake for 1 hour until knife inserted in middle of loaf comes out clean. Don't overbake. Set on wire rack to cool.
Orange Coconut Cream cheese frosting
2- 8 oz. packages chilled cream cheese
1/2 cup unsalted room temperature butter
2 cups confectioners sugar
2 1/2 tsp. grated orange peel (zest)
1 1/2 tsp. vanilla
1/3 cup chilled sour cream
1/4 cup shredded coconut
Beat cream cheese and butter in large bowl with electric mixer until well blended. Add sugar, orange peel and vanilla. Add Sour cream. Mix. Stir in coconut. Cover and refrigerate until firm enough to spread.
Directions
Cool Pumpkin pecan loaves completely before frosting. Slice and serve. (If you would like your frosting to look even more festive, add a small amount of orange food coloring to your icing).