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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:
1 hr 55 min
servings
total:
16 servings
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What You Need

1
pkg.  (14 oz.) pumpkin quick bread mix
1-1/4
cups  brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped
3
cups  powdered sugar
2
Tbsp.  butter or margarine, melted

Make It

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.

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 40 min. or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.
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