Pumpkin Bread Bundt Cake

pumpkin-bread-bundt-cakeNeither man nor woman nor Halloween ghoulie can live by plain bread alone. Try this palate-charming pumpkin bread from Cookie magazine at mealtimes as well as snack times.

For the bread: For the frosting:
3 eggs 1 8-ounce package cream cheese, softened
3/4 cup buttermilk 1/2 cup butter (1 stick) softened
1 15-ounce can of pumpkin 2 cups powdered sugar
1 teaspoon vanilla 1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 cups sugar
Licorice strings and other candies for decoration

Directions:

1. Preheat oven to 350° F, and grease and flour the pan. (Use a Pumpkin Cake Bundt pan.)
2. Whisk together the eggs, buttermilk, pumpkin, and vanilla. In another bowl, mix the flour, baking powder, baking soda, and spices.
3. In a mixer, beat the butter and sugar until fluffy, and alternate adding the wet and dry ingredients until everything is well combined.
4. Scoop the batter into the pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
5. Make the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, and mix well.
6. Once the bread has cooled, spread the frosting between the Bundt halves. Decorate with licorice and candies.

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