Pumpkin-Pistachio Breakfast Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
The Pistachio Topping adds a crunchy dimension to this holiday quick bread. Ingredients:
1 1/2 cups butter or margarine, softened |
1 1/2 cups sugar |
3 large eggs |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 1/2 cups canned mashed pumpkin |
1 cup raisins |
1 1/2 teaspoons vanilla extract |
pistachio topping |
1/2 (3-ounce) package cream cheese, softened |
1 cup sifted powdered sugar |
2 tablespoons milk |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour and next 6 ingredients in a large bowl; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in raisins and vanilla.
3. Spread batter into a greased and floured 13 x 9 pan; sprinkle with Pistachio Topping. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
4. Beat cream cheese, powdered sugar, and milk in a small bowl until smooth, using a wire whisk. Using whisk, drizzle cream cheese mixture over cake.
|
|