Wednesday, September 26, 2012

With frosting on top!

Yes, pumpkin recipe season is upon us but I'm one of those people that make pumpkin things all year around. When Trader Joe's starts selling canned organic pumpkin (September-ish), I start stocking up. It's a $1.99 per 15 oz. can. An average price from what I've seen. I make sure I end up with enough cans to get me through the year ahead. I happened to underestimate how many I would need last season causing me to run out mid Summer. I'll be sure to add on a couple of extra cans this year.

Oh, and, I know I could make my own pumpkin puree but remember - this mama needs some convenience. Canned pumpkin is one of those conveniences! Never do I say never (well except when asked if I'd run a full marathon) so one day I may make my own puree but it won't be this year!

I've shared pumpkin bread in the past but this one is a perfected version of what I once made and it's topped with a simple cream cheese frosting. I was inspired by my oldest son's sweet tooth and our shared love for pumpkin bread. As I talk about often, it's a rule that we make our own "treats" and buying them is the exception. Although I don't consider my whole wheat pumpkin bread on its own (sans frosting!) a treat, I apply the same rule to quick breads, muffins and like items as the store bought versions are highly processed and full of unnecessary ingredients. And, when the exception arises, I make a point to purchase fresh baked items from an actual bakery not something in a box wrapped in plastic.

Okay, enough about that. Let's get to the yummy bread. This bread is awesome on it's own. It is a common snack in our house. On this particular day, we were in the mood for a little something extra. The initial request was for cake actually. Ending up with whole wheat pumpkin bread with cream cheese frosting turned out to be a perfect compromise.

Whole Wheat Pumpkin Bread with Cream Cheese Frosting
8 to 10 servings
Adapted from 100 Days of Real Food and Weelicious

1 1/2 cups whole-wheat flour (or white whole-wheat flour)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup coconut oil
1/2 cup honey or brown sugar
1 teaspoon vanilla
1 cup pumpkin puree

How to make:

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients (flour to salt).

Make a well in the center of the dry ingredients and add eggs, oil, honey (or sugar), vanilla, and pumpkin. Stir together gently with a fork, don't beat it up!

Line standard loaf pan with parchment paper or grease with oil. Add batter.

Bake for approximately 30 – 40 minutes. Check for doneness at 30 minutes. Let cool before frosting.

Cream Cheese Frosting:
4 oz. light cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla

How to make:
Beat all ingredients together until smooth. I mixed by hand (what a workout!) but you can use an electric mixer to make it easier (and smoother).

Frost cooled pumpkin bread. I had extra frosting... I guess I could have put on more but I think there will be extra regardless. Slice loaf  (8 - 10 slices) and enjoy!