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Pumpkin Bread with Cream Cheese Icing

(recipe, Williamsburg Farmers Market)

Introduction

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

Ingredients

  1. BREAD:
  2. 3 eggs
  3. 2 cups organic sugard
  4. ¾ cup vegetable or nut oil
  5. 2 cups vanilla Stoneyfield yogurt
  6. 1 16.0 oz. can organic pumpkin
  7. 6 tsp. Frontier pumpkin pie spice
  8. 1½ cups whole wheat flour
  9. 1½ cups unbleached white flour
  10. ¼ cup flax seed meal
  11. 1 tsp. salt
  12. 1 Tbsp. baking soda
  13. ½ Tbsp. baking powder
  14. ICING:
  15. 8 oz. cream cheese
  16. 1 box confectioners sugar
  17. 4 oz. butter, softened
  18. 1 tsp. grated nutmeg

Steps

  1. BREAD:
  2. Preheat oven to 375 degrees F.
  3. Beat the eggs until foamy.
  4. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
  5. Combine dry ingredients and add to pumpkin mixture.
  6. DO NOT OVERMIX.
  7. Grease 2 loaf pans and divide bread mixture between the two pans.
  8. Bake for 35-45 minutes in preheated oven.
  9. The loaves should be golden brown when done.
  10. ICING:
  11. Beat together cream cheese and sugar.
  12. Add butter, vanilla and nutmeg.
  13. Chill slightly before icing bread.