Breads

Coffee Pumpkin Bread with Coffee Icing

Coffee Pumpkin Bread with Coffee Icing recipe

photo by:kraft

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.

time

prep:

10 min

total:

55 min

servings

total:

16 servings, 1 slice each

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What You Need

pkg. (14 oz.) pumpkin quick bread mix

1-1/4

cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped

cups powdered sugar

Tbsp. butter or margarine, melted

Make It

PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.

BAKE bread as directed on package. Remove from pan; cool completely.

BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.

Kraft Kitchens Tips

Variation

Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

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h.dale

posted:4/3/2008

Great cake I had some pumpkin in the freezer so I made the cake part from scratch MMMOOOMMM GOOD. h.dale

reven013

posted:5/10/2007

The icing was too sweet, but the recipe was great. Everyone at my party loved it.

auntjenie

posted:12/19/2006

The icing was a bit sweet for me but I'd make this again - my guests enjoyed it.

a cook

posted:9/23/2006

This recipe was amazing! It is nice and light to eat. I did find the coffee topping too sweet though. I would only put a light coat on the top next time. I found it easier cut back on the amount of the powdered sugar but keep everything else the same. It is also good with chocolate chips in it!

whiteunisys

posted:9/9/2004

All of my friends loved it. Definitely better without the chocolate in it. Another thing to try is a about 1/3 cup of coffee for the icing. Helps take the sweetness out of the icing.

a cook

posted:11/1/2003

Very easy to make -- it's ideal to bring to the office for a coffee break treat. I did find that the icing was more than what was needed.

tocansam

posted:10/23/2003

voovoo

posted:5/16/2003

I DON'T THINK I'LL PUT THE CHOCOLATE IN. I'LL TRY A GLAZE INSTEAD OF FROSTING, USING 1/2 C. GRANULATED SUGAR AND THE RESERVED COFFEE. MIX WELL AND SPOON OVER WARM BREAD. I CAN'T WAIT TO MAKE IT !

a cook

posted:1/9/2003

If you're a coffee lover you'll love this bread. Great for breakfast!

a cook

posted:10/28/2002