Thursday, September 27, 2012

Pumpkin Bread with Pumpkin Buttercream

Fall has begun and let me tell you our house is full of yummy smells of pumpkin, cinnamon, apple, nutmeg, and cloves. Are you ready for this wonderful season? Let the Fall baking continue with this scrumptious Pumpkin Bread!

Gluten-Free Pumpkin Bread with Pumpkin Buttercream

adapted from A Kitchen Addiction
1 1/2 C Maninis all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 C brown sugar
1/4 C sugar
1 tsp vanilla extract
1/2 C greek yogurt
2 tbsp canola oil
1 1/4 C pumpkin puree
For the Frosting:
1/4 C butter, softened
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 C powdered sugar
2 tsp milk
For the Caramel Drizzle:
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt

Preheat oven 325. Prepare your loaf pan by lining with parchment and spraying the sides with non-stick spray.
Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside. 

In a separate bowl, using an electric or stand 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. 
Spread batter into prepared 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 and milk. Beat until well-combined and creamy. 
Spread frosting over the top of the cooled bread. 
In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel 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 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting. 
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  1. looks wonderful, was it baked in a 9x5 loaf pan?

  2. Yes, usually that is what you bake it in, but I doubled the recipe, so I made mine in a bigger one.

  3. Mmmm.... I love the buttercream and salted caramel topping on this pumpkin bread!! What a great idea. :) Have a wonderful weekend. ~ Ramona


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