Coffee Pumpkin Bread With Coffee Icing Recipes

COFFEE PUMPKIN BREAD WITH COFFEE ICING

Coffee Pumpkin Bread with Coffee Icing image

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.

Provided by My Food and Family

Categories Bread

Time 1h55m

Yield 16 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 35 g, Protein 3 g

COFFEE ICING

Coffee Icing image

Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.

Provided by Carol

Categories Desserts Frostings and Icings

Yield 6

Number Of Ingredients 4

Ingredients

2 cups confectioners' sugar
¼ cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract

Steps:

Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g

COFFEE CAN PUMPKIN BREAD

Coffee Can Pumpkin Bread image

One of my mom's recipes or actually I thought it was but she told me recently she got it from my grandmother. And she was the one who started making it in coffee cans. I'm a big fan of making bread in coffee cans, so if you still get the metal cans you better start saving them. I've kept the same ones for years. One thing about this bread it seems like it takes every spice in the cabinet, but it is well worth it. Freezes well, too.

Provided by True Texas

Categories Breads

Time 16m

Yield 3 loafs

Number Of Ingredients 13

Ingredients

3 cups sugar
1 cup salad oil
3 1/2 cups flour
3 eggs
1 teaspoon cinnamon
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon clove
1 1/2 cups water
1 cup pecans, chopped
1 (15 ounce) can pumpkin

Steps:

Combine all ingredients and mix well.
Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
Bake 375 degrees for 1 hour and 15 minutes.

Nutrition Facts : Calories 2313.3, Fat 105.2, SaturatedFat 14.3, Cholesterol 211.5, Sodium 980.3, Carbohydrate 328, Fiber 9.1, Sugar 204.2, Protein 26.3

PUMPKIN COFFEE CAKE

Pumpkin Coffee Cake image

Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. Made with sour cream so it's super moist - it's perfect for fall!

Provided by Fiona Dowling

Categories Breakfast Dessert

Time 1h10m

Number Of Ingredients 21

Ingredients

1/2 cup unsalted butter (melted)
1 and 1/3 cups all-purpose flour (aka plain flour)
6 tablespoons brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
3 cups all-purpose flour (spooned & leveled (careful not to over measure))
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
1 and 1/2 cups packed brown sugar (light or dark)
3 large eggs
2 teaspoons vanilla
1/2 cup sour cream
2 cups canned pumpkin (or just use one 15oz can)
3 tablespoons heavy cream
1 - 1 1/2 cups powdered sugar (sifted)

Steps:

Preheat the oven to 350F degrees.
Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.

Nutrition Facts : Calories 444 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 155 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

TOFFEE PUMPKIN SPICE BREAD

Toffee Pumpkin Spice Bread image

These started as muffins but I thought they were a tad bland, so I made it into a bread.

Provided by Randy the Chef

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 10

Number Of Ingredients 11

Ingredients

cooking spray
2 cups all-purpose flour
1 ½ cups white sugar
1 tablespoon cinnamon sugar
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 cup milk
2 eggs
¼ cup pumpkin butter
¼ cup canola oil
½ cup toffee bits

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 61.8 g, Cholesterol 49 mg, Fat 12 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 132.5 mg, Sugar 33.9 g

COFFEE PUMPKIN BREAD WITH COFFEE ICING

Coffee Pumpkin Bread with Coffee Icing image

For all the coffee lovers out there, this one's for you. From an old cookbook

Provided by Lynnda Cloutier

Categories Sweet Breads

Number Of Ingredients 5

Ingredients

1 pkg. pumpkin quick bread mix, 14 oz
1 1/4 cups brewed double strength coffee, such as starbucks, any variety, cooled, divided
4 squares (4 oz) semisweet baking chocolate, coarsely chopped
3 cups powdered sugar
2 tbsp. butter or margarine, melted

Steps:

1. Make the bread batter as directed on the package, substitute 1 cup of the coffee for the water. Stir in the chocolate.
2. Bake bread as directed on package. Remove from pan and cool completely
3. Beat sugar, remaining 1/4 cup coffee and butter in large bowl with mixer on low speed til well blended. Spread on bread. Makes 16 servings.

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