I know its technically fall now, but seriously, where did September go? Tomorrow I'm going to the apple orchard and then Friday is Friday and then I've got football to watch on Saturday then I'm volunteering at Race for the Cure on Sunday and then it's October. Gah. I'm going to blink and it's going to be Thanksgiving. And then Christmas.
Oh my gosh, someone slow down the clock please.
There's probably no chance of that happening, is there?
Well, then let's embrace fall and make a pumpkin loaf, shall we?
To be honest, I made this twice already. The first time was when TC was out of town. And I ate the whole thing by myself. Thank you, Pinterest. I'll be at the gym if you need me.
Then I made it the second time for TC so he would have a treat to come home to. I was thinking it would last at least a week. Wrong. He ate the whole thing in two days. It's that good.
Actually, here's the truth. It's really good on it's own. But, if you heat it up and add a nice scoop of vanilla ice cream to it...well, you'll need to give yourself a shot of insulin. But at least you'd be able to die happy.
Perfect Pumpkin Bread with Carmel Drizzled Buttercream
(adapted from www.akitchenaddiction.blogspot.com)
For the bread:
1 3/4 cup 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
3/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1/2 cup plain yogurt
2 tbsp canola oil
1 1/4 cup pumpkin puree
For the icing:
1/4 cup softened butter
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 confectioners sugar
2 tsp milk
For the caramel drizzle:
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt
- Preheat oven to 325. Grease and flour a 9x5 loaf pan.
- Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking soda and baking powder. Set aside.
- With a mixer beat the eggs. Add in brown sugar and sugar. Beat on medium speed. Add in vanilla, yogurt and oil. Beat well. Add flour and pumpkin.
- Spread batter into loaf pan. Bake for 55 minutes. Cool completely before spreading frosting.
- Once the bread is cool, make the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla. Slowly add confectioner's sugar and milk. 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.