Fall is definitely in the air here this morning, which finally makes me feel that my pumpkin recipe making has been legitimatized! This weekend’s pumpkin recipes kicked off with this amazing iced pumpkin bread and I’m loving it.
The bread is super moist and pumpkiny and the icing is smooth, cream-cheesy and delicious, just the way I like it. Yum! Gizmo was even sniffing the air like crazy, seeming to think some pumpkin dog treats were being made. He seemed pretty disgruntled when he figured out he wasn’t getting anything.
Us humans, on the other hand, were quite pleased with the results. I paired the bread with some breakfast sausage links that were drizzled with some leftover buttered apple cider syrup we had from last weekend. Sure it wasn’t the healthiest breakfast, but it was delicious!
I’ll let you in on the secret for cream cheese frosting that doesn’t end up runny:
- DO NOT soften the cream cheese! Do soften the butter, but not the cream cheese.
- When you add in the powdered sugar, mix only on the lowest speed and do not overmix!
- The ratio of butter to cream cheese is a factor too, but the recipe below has the proper ratios.
If you do all of these things when making your frosting, I promise you will not have the runny cream cheese frosting blues.