Shew… that’s some title, but this pumpkin bread lives up to it. It’s pumpkin season, y’all!! This weekend we had a glimpse of fall with a cool breeze. I even pulled out a scarf to wear to church. I’m hoping it sticks around for a little while before turning into full-blown winter.
While at the grocery store I was bombarded by all the pumpkin flavored stuff. It got me right in the mood to whip something up, literally. This bread is straight out of a Krusteaz quick mix box, but I added this homemade whipped buttercream frosting to make it even yummier (and sweeter!). I’m not sure whether to categorize this loaf in breakfasts or sweets. You be the judge.
First of all, I’d like to give Krusteaz a little praise real quick, because they are amazing. Have you had their Belgium waffles? Or their lemon squares? Around the fall they have this pumpkin spice quick bread mix and it is fabulous. My boyfriend says I talk things up too much without giving people the opportunity to make their own opinions, but I have to with this stuff. I’m not lying. It’s the perfect mixture of sweet and spicy without being too overwhelming. If you love PSLs, you’ll love this bread.
The frosting though, is the real treat. I started with this whipped buttercream frosting recipe and added some other spices like cinnamon and nutmeg. It was super tricky, but you have to stay patient and wait the allotted time for each step. It’s totally worth it in the end.
one box Krusteaz Pumpkin Spice Quick Bread Mix + box ingredients
7 tbsp all-purpose flour
1 ¼ cup milk
1 tbsp pure vanilla extract
1 cup unsalted butter, at room temperature
1 cup brown sugar, packed
1 tbsp ground cinnamon
1/2 tbsp nutmeg (optional)
pinch of salt
- Mix and bake bread as the box describes. (I only cooked mine for 45 minutes and it was perfect. Watch your bread closely.)
- Take bread out and while it’s still warm, puncture 15 small holes in the top with a wooden dowel or similar. You’re going to pour the icing in it later.
- While bread is baking, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter. This takes time.
- Remove from heat and let it cool to room temperature.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, cinnamon, nutmeg and salt together until light and fluffy on medium high, about 3 minutes or more.
- Then add the completely cooled milk and flour mixture.
- Beat it for about 5 minutes (or more) on medium-high to high until it looks like whipped cream. If you can still taste the sugar granules, keep beating it until you can’t. This is where your patience comes in. Just keep beating until it’s not creamy anymore.
- Cover with cling-wrap and store in fridge for about 10 to 15 minutes to allow frosting to harden a little.
- While bread is still cooling, spread icing all over it. Icing will fall into holes, giving it the perfect flavor when you bite into it. You will have plenty if icing leftover for cupcakes or anther loaf of bread. Store in fridge, covered, for up to a week and a half, but don’t waste it!