15 Sep Wed 2010
Pumpkin Bread with Cream Cheese Icing
Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010. Makes 2 loaves.
Ingredients
|
~ |
BREAD: |
|
3 |
eggs |
|
2 |
cups organic sugar |
|
¾ |
cup vegetable or nut oil |
|
2 |
cups vanilla Stoneyfield yogurt |
|
1 |
16-oz. can organic pumpkin |
|
6 |
tsp. Frontier pumpkin pie spice |
|
1½ |
cups whole wheat flour |
|
1½ |
cups unbleached white flour |
|
¼ |
cup flax seed meal |
|
1 |
tsp. salt |
|
1 |
Tbsp. baking soda |
|
½ |
Tbsp. baking powder |
|
~ |
ICING: |
|
8 |
oz. cream cheese |
|
1 |
box confectioner’s sugar |
|
4 |
oz. butter, softened |
|
1 |
tsp. grated nutmeg |
Steps
- BREAD:
- Preheat oven to 375 degrees F.
- Beat the eggs until foamy.
- Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
- Combine dry ingredients and add to pumpkin mixture.
- DO NOT OVERMIX.
- Grease 2 loaf pans and divide bread mixture between the two pans.
- Bake for 35-45 minutes in preheated oven.
- The loaves should be golden brown when done.
- ICING:
- Beat together cream cheese and sugar.
- Add butter, vanilla and nutmeg.
- Chill slightly before icing bread.
WFM
09:16 AM EDT
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