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Pumpkin Bread with Coconut Cream Cheese Frosting
I love pumpkin bread and cream cheese. More cake than bread, this recipe combines both together in the most flavorful holiday dessert that I’ve ever tasted. Enjoy! |
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Ingredients: 2-2/3 cups sugar 3-1/3 cups flour 2/3 cup butter 4 eggs 2 cups pumpkin 2/3 cup nuts, chopped 2/3 cup raisins 2/3 cup water 4 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon mace 2 teaspoons pumpkin pie spice 1 teaspoon cloves 2 teaspoons baking soda |
1/2 teaspoon baking powder 1-1/2 teaspoons salt
Cream Cheese Frosting: 1 cup coconut, flaked 6 ounces cream cheese, softened 3/4 cups butter, softened 4 cups confectioner’s sugar 2 teaspoons vanilla |
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Preparation: In a medium skillet, sauté onions, carrots, mushrooms, cubed potatoes (cut no larger than 1/2") until tender. Drain oysters (save the liquid) and add to sautéed vegetable mixture. Add butter and cook over a low to medium heat for 3 minutes or until the oyster edges curl. Add saved oyster liquid; slowly add milk, stirring constantly and bring almost, but not quite, to a boil. Sprinkle with paprika; salt and pepper to taste. Serve steaming hot with oyster crackers. Yield: 3 loaves or 36 muffins. |
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