Coffee Pumpkin Bread With Coffee Icing Recipes
COFFEE PUMPKIN BREAD WITH COFFEE ICING
Brewed coffee and chopped chocolate add extra flavor to a pumpkin quick bread mix. After baking, the loaf is topped with an easy coffee icing.
Provided by My Food and Family
Categories Bread
Time 1h55m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare bread batter as directed on package, substituting 1 cup coffee for the water. Stir in chocolate.
- Bake bread as directed on package. Remove from pan; cool completely.
- Beat sugar, remaining coffee and butter in large bowl with mixer until blended. Spread onto bread.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 35 g, Protein 3 g
PUMPKIN BREAD WITH EASY ICING - YUMMY
Super yummie pumpkin bread. This is a recipe that i take with me everywhere i go (potlucks ect) and everyone asks for the recipe. I too tried it at a potluck and then had to harras the woman for 9 months in order to get my hands on it. The icing is the key!
Provided by sheri
Categories Breads
Time 1h25m
Yield 1 1/2 loafs
Number Of Ingredients 15
Steps:
- Combine all ingredients.
- Pour into buttered/floured loaf pan and cleaned out pumpkin can.
- Fill both no more than 2/3 full.
- Pans will overflow when cooking if you fill too full.
- Bake at 350 degrees for roughly 1 hour and 15 mins.
- When cooled top with icing (the secret ingredient).
COFFEE CAN PUMPKIN BREAD
One of my mom's recipes or actually I thought it was but she told me recently she got it from my grandmother. And she was the one who started making it in coffee cans. I'm a big fan of making bread in coffee cans, so if you still get the metal cans you better start saving them. I've kept the same ones for years. One thing about this bread it seems like it takes every spice in the cabinet, but it is well worth it. Freezes well, too.
Provided by True Texas
Categories Breads
Time 16m
Yield 3 loafs
Number Of Ingredients 13
Steps:
- Combine all ingredients and mix well.
- Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
- Bake 375 degrees for 1 hour and 15 minutes.
Nutrition Facts : Calories 2313.3, Fat 105.2, SaturatedFat 14.3, Cholesterol 211.5, Sodium 980.3, Carbohydrate 328, Fiber 9.1, Sugar 204.2, Protein 26.3
PUMPKIN COFFEE CAKE
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
Provided by Taste of Home
Time 1h
Yield 16-20 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
PUMPKIN PIE COFFEE CAKE
Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.
Provided by lynn13
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
- Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until slightly done, 5 minutes.
- Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
- Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g
PUMPKIN CRUNCH COFFEE CAKE
We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake.
Provided by Brittany Owens
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
- Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 55.7 g, Cholesterol 57.8 mg, Fat 14.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 338.3 mg, Sugar 39.8 g
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