Harvest Pumpkin Bread
By: Jeanne - Oxford, WI - Recipe Contest 2015
"This pumpkin bread is a holiday tradition begun by my grandmother over fifty years ago. She has passed away now, but we continue the tradition, especially at Thanksgiving. We always make it for the hunters in our family so that they can enjoy a slice of bread before going out early in the morning. Although pumpkin bread is always good, what makes this bread special is the coffee frosting. The recipe I submitted has the frosting recipe doubled from what my grandmother first made. My family always wants a bite of the coffee frosting along with the pumpkin bread."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: Elite Espresso 10 oz. Bag Ground
Bread:
- 3 cups sugar
- 4 eggs
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2/3 cup water
- 1 cup oil
- 3 ½ cups flour
- 1 (15 oz.) can pumpkin
Frosting:
- 4 tablespoons softened butter
- 2 cups powdered sugar
- 2 teaspoon vanilla
- 4 teaspoons brewed Door County Coffee Espresso
(We tried the Door County coffee flavors of Harvest Blend, Jamaican Blue Mountain, Caramel Apple, and Cinnamon Hazelnut in different batches of frosting. Different members of the family preferred different coffees, but all were exceptionally good.)
Instructions
1. Mix all bread ingredients in order of their listing in ingredients, adding pumpkin last
2. Stir
3. Divide batter evenly into 3 greased 8.5 x 4.5 x 2.5 loaf pans (about 2 1/3 cups in each)
4. Bake in a moderate oven (325 degrees) for 65 minutes
5. Mix frosting ingredients together
6. Frost loaves after bread has cooled