feedingFRENZY, FOODIE TRENDS|October 5, 2012 8:45 am

Homemade Spiced Pecan Pumpkin Quick Bread

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Pumpkin breadWell, semi-homemade…but still impressive.

With Turkey Day looming, we’re all trying to come up with quick, easy recipes that don’t take much “how” but weigh in heavy on the “wow.”

We know it’s not our usual low-fat fare but Turkey Day only comes once a year so it’s worth getting stuffed like a bird.

Who needs pie with Williams-Sonoma Spiced Pecan Pumpkin Quick Bread that tastes this delicious?  Perfect for an autumn brunch or as dessert served with this divine cream cheese frosting.

We promise, you’re gonna loave it.

1. Preheat Oven to 350 degrees F.

2. Grease a 4 x 8 inch loaf pan.

Pumpkin Bread Step One3. In a large bowl, combine quick bread mix, 1 stick of unsalted butter, 1 cup of water and 2 eggs and mix thoroughly until smooth and blended.  Pour the batter into the prepared pan and spread evenly.  Bake until toothpick inserted into top, comes out clean 55 to 65 minutes.  Cool in the pan for 15 minutes and then unmold.

Cream Cheese Frosting:

Pumpkin Bread Step Two1. In a glass bowl combine 8 oz. of softened cream cheese with one Tablespoon Williams-Sonoma Pecan Pumpkin Butter and beat with an Pumpkin Bread Step Threeelectric mixer until smooth and creamy.  Spread on quick bread or muffins before serving.

Eat this delicious, easy to make “homemade” (yeah right), Pumpkin Quick Bread!

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