Coffee Pumpkin Bread with Coffee Icing

4
(25) 17 Reviews
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

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  • 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
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 35g
Protein 3g
   
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

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  • sunshinehymn |

  • TurtleDove1992 |

  • h.dale |

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

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