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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.
10 min
55 min
16 servings, 1 slice each
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What You Need

pkg.  (14 oz.) pumpkin quick bread mix
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

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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