Comida Kraft
Recipe Box

Coffee Pumpkin Bread with Coffee Icing

Coffee Pumpkin Bread with Coffee Icing is rated 4.041666666666667 out of 5 by 24.
Prep Time
10
min.
Total Time
1
hr.
55
min.
Servings

16 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Variation

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

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 260
Total fat 8g
Saturated fat 3g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 35g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was amazing! 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!
Date published: 2006-09-24
Rated 4 out of 5 by from I DON'T THINK I'LL PUT THE CHOCOLATE IN. 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 !
Date published: 2003-05-16
Rated 4 out of 5 by from Very easy to make -- it's ideal to bring to the office for a coffee break treat. 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.
Date published: 2003-11-01
Rated 5 out of 5 by from The blending of chocolate, coffee (decaf) and pumpkin...how can you go wrong? The blending of chocolate, coffee (decaf) and pumpkin...how can you go wrong? A holiday favorite for years to come!
Date published: 2002-10-19
Rated 5 out of 5 by from Great cake I had some pumpkin in the freezer so I made the cake part from scratch MMMOOOMMM GOOD. Great cake I had some pumpkin in the freezer so I made the cake part from scratch MMMOOOMMM GOOD. h.dale
Date published: 2008-04-03
Rated 4 out of 5 by from I enjoy making different coffee cakes and breads to share at work and church, this was liked very... I enjoy making different coffee cakes and breads to share at work and church, this was liked very much.
Date published: 2002-10-15
Rated 4 out of 5 by from The icing was too sweet, but the recipe was great. The icing was too sweet, but the recipe was great. Everyone at my party loved it.
Date published: 2007-05-10
Rated 3 out of 5 by from The icing was a bit sweet for me but I'd make this again - my guests enjoyed it. The icing was a bit sweet for me but I'd make this again - my guests enjoyed it.
Date published: 2006-12-19
  • 2016-09-25T10:48CST
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