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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