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Pumpkin Bread With Fudge Frosting

A twist on the traditional pumpkin bread laced with fudgey goodness!
Author Amy Williams

Ingredients

  • BREAD
  • 2 cups sugar
  • 2 eggs
  • 1 1/4 cups pumpkin puree
  • 1/4 cup oil
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • FUDGE FROSTING
  • 1/4 cup butter
  • 2-3 TBSP milk
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar

Instructions

For Bread

  • Preheat oven to 350°.
  • Spray a loaf pan with cooking spray and set aside.
  • In a large bowl, cream together sugar, eggs, pumpkin and oil.
  • In another medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Add dry ingredients into wet ingredients and mix until just combined.
  • Pour into loaf pan and set aside.
  • Bake for 55-60 minutes. Let it cool for 10 minutes and pour over frosting.

For Frosting

  • In a small sauce pan over medium heat melt together butter and cocoa. Stir to combine.
  • Remove from heat once butter is melted and stir in 2 TBSP milk and vanilla.
  • Stir in powdered sugar and add in last of the milk if needed.
  • Frosting will be thick, but pourable. Let it cool for about 5-10 minutes until thickened.
  • Pour over the bread while the bread is still in the pan.
  • Let it set for about 1 hour before removing from pan.

Notes

Adapted from My Name is Snickerdoodle