Wait Until You Try This!
This is the time of year when all thoughts turn to pumpkin! You will find “pumpkin spice” everything, from coffee to chili, everywhere you look. That is fine by me, I happen to love pumpkin everything!
When I saw Julie’s scrumptious recipe for pumpkin bread with pumpkin buttercream frosting, I knew I was a goner! When it comes to all things pumpkin, this type of pumpkin quick bread has to be my favorite. Especially if I am sipping on a pumpkin spice latte while I eat a great big slice of that bread!
I think it is the texture that gets to me first. This is a dense, moist bread, almost a cake, but not quite. It is springy and firm and you actually have to chew it. None of this watered down batter that turns instantly to mush in your mouth. No, this is the real deal.
When you add the frosting on top, it is like, well, the icing on the cake! The hint of pumpkin in that frosting, along with the cinnamon and vanilla, makes this the most tasty buttercream frosting I have ever had the pleasure of putting in my mouth. Give it a try today!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: There’s a trick to making a good batch of buttercream frosting. You need to make sure that your butter is at room temperature before you start beating it. Then you should beat it until every last lump is out of it and it is completely smooth before you start adding your sugar, which you must add only a little bit at a time, beating the frosting back to a totally smooth texture in between additions. This will ensure you get the best consistency. Once all of the sugar has been added, stop beating. If you overbeat this frosting, bubbles will form and ruin the smooth texture.
Recipe courtesy of Julie F. at KeyIngredient, image courtesy of Pinterest
Leave A Comment