I know it really isn't the season for this but I am working to clear out my freezer to make room for the coming summer. We plant a big garden at my Grandparents house and have lots of stuff that gets a home in the freezer for the rest of the year. Right now I have quite a bit of stuff that still needs to be used up so for several weeks I have been working to use things we have.
Tonight what I wanted to use was some pumpkin that I cooked and pureed down last October. I was so excited when I learned how to do it that I made tons of pumpkin to freeze for later. I decided tonight was perfect to make Pumpkin Bread with Cream Cheese Icing since I also had a little cream cheese to use up after the Taquitos last week.
I took the finished dessert to my parents to have after dinner and it was a huge hit. I was happy everyone liked it even though pumpkin isn't really a flavor you think of in April.
Pumpkin Snack Bread
(this is from a magazine but since all I have is a copy of a copy I am not sure which magazine)
1 Cup Brown Sugar
1 Cup Pure Pumpkin
1/4 Cup Canola Oil
1/3 Cup Plain Yogurt
1 Teaspoon Vanilla
1 3/4 Cup Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
In a large bowl, with wire whisk, combine brown sugar and eggs. Add pumpkin, oil, yogurt, and vanilla; stir to combine.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined.
Pour batter into loaf pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
For the icing I used this recipe from All Recpies.com Cream Cheese Icing -It was a winner :)