Thursday, December 25, 2008

Pumpkin Spice Bread With Perry Cider Cream Cheese Frosting

This is a moist rich pumpkin bread with a pear cider cream cheese frosting which is a wonderful moist Christmas icing.

Pumpkin Spice Bread

1 1/2 cup dark brown sugar
1 cup mashed pumpkin
1/2 cup pear butter
1/2 cup pear cider
2 large organic eggs.
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add second bowl to pumpkin mixture and beat well.

Pour mixture into 9"x5" loaf pan -- either non-stick, or lightly oiled. Bake in a pre-heated 350 degree oven for 65 - 70 minutes, or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before removing to wire rack to cool.

Apple Cider Cream Cheese Frosting

2 cups pear cider or perry
8 ounces cream cheese, cut into bits and softened
1/2 cup plus one tablespoon sifted confectioners' sugar
1/2 stick of butter, softened

Boil the cider in a saucepan until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the butter, the confectioners' sugar, and the reduced cider until the icing is smooth.

To assemble the cakes slice the bread into slices and sandwich together with the icing and quarter.

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