Pumpkin Bundt Bread
Serves 12
For the bread:
- 3 eggs
- 3/4 cup buttermilk
- 1 15-ounce can of pumpkin
- 1 teaspoon vanilla
- 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
For the frosting:
- 1 8-ounce package cream cheese, softened
- 1/2 cup butter (1 stick) softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350° F, and grease and flour the pan. (Use the Nordicware Great Pumpkin Bundt pan.)
- Whisk together the eggs, buttermilk, pumpkin, and vanilla. In another bowl, mix the flour, baking powder, baking soda, and spices.
- In a mixer, beat the butter and sugar until fluffy, and alternate adding the wet and dry ingredients until everything is well combined.
- Scoop the batter into the pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Make the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, and mix well.
- Once the bread has cooled, spread the frosting between the Bundt halves. Decorate with licorice and candies.
Next Page: Witches' Brew
