As the last days of summer came to an end, I felt very sad. It's like saying goodbye to a good friend who won't be back for another 9 months. Sad. On the other hand, a new friend has entered! One that is full of fun promises!
Beautiful colors. Fairs. Apple Picking. Pumpkins. Fall scented candles. Fall decorations. Warm apple crisp. Halloween. Fall baking. Light sweaters. Mums. Crisp mornings. Pumpkin desserts. Cool nights. Thanksgiving. Comfort food. Haunted houses. Candy. Pumpkin coffee. Snuggling. Long drives.
There is so much to look forward to, so goodbye summer!
I started the season off right with making a delicious pumpkin bread. It had just the right amount of pumpkin, cinnamon and a light texture. I felt what made the bread was the pumpkin butter cream frosting! It is delicious.....I would just eat that with a spoon! Although that's not very healthy!!!
Pumpkin Bread
1 3/4 cup all purpose flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
2 eggs
3/4 cup packed brown sugar
1/3 cup sugar
1/2 cup canola oil
1 1/4 cup pumpkin puree
Directions: Preheat oven to 325 degrees. In a bowl, combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and allspice. In a separate bowl, beat eggs until yellow and fluffy. Mix in brown sugar and white sugar. Slowly add canola oil, then pumpkin puree. Add dry ingredients into wet ingredients. Spray a 5"X 9" pain with nonstick spray and pour pumpkin batter into pan. Bake for 60-65 minutes until a toothpick inserted comes out clean. Allow to cool.
Pumpkin Butter cream Frosting
1/4 cup unsalted butter, softened
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla extract
3 cups powdered sugar
2 tsp milk
Directions: Cream butter, pumpkin, cinnamon and vanilla together. Slowly add in powdered sugar. Frosting will be very thick, add milk to thin. Spread it ALL over your pumpkin bread! Yum!
Enjoy!
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