Pumpkin Bread With Nothing Bundt Cake Copycat Icing Recipes

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
• Stir in mini chocolate chips.
• Pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.

PUMPKIN BREAD WITH NOTHING BUNDT CAKE COPYCAT ICING

Steps:

• Pumpkin Bread:
• Preheat oven to 350º F.
• In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and pumpkin pie spice.
• In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula. Add in the canned pumpkin, and mix together well.
• Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
• Thoroughly spray a loaf pan with non-stick spray.
• Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
• Allow the bread to slightly cool in the pan and then remove from the pan and place it on the cooling rack.
• Icing:
• Beat the butter & cream cheese in a large bowl with an electric mixer
• Gradually & slowly blend in the powdered sugar & vanilla until well mixed
• Once completely mixed, add the icing to a piping bag (I used a Ziplock bag & cut a hole at the corner tip)
• Frost the pumpkin bread as you like & save the rest if you prefer
• Refrigerate unused icing