Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Pumpkin Bread with Cream Cheese Icing

From the recipe box WFM Recipes by Williamsburg Farmers Market

Yield

2 Loaves

Introduction

Jean Monaco of Martin’s demonstrated this dish at the Williamburg Farmers Market Chef Tent on September 11, 2010.

Ingredients

	~	BREAD:
	3	eggs
	2	cups organic sugard
	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 confectioners 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.

This content is from the WFM Recipes collection.

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.