Pecan-pumpkin bread with chai cream cheese frosting
By Grab a Plate
Do you love the spices of a chai tea? I do, too – they're so warming and comforting! I've added that flavor and feeling to a sweet treat: Pecan-Pumpkin Bread with Chai Cream Cheese Frosting – something good you can cozy up to this season!
I'm most definitely a coffee lover. Okay, let's put that another way: I cannot function without coffee first thing in the morning! I know it's a bad habit but I absolutely love coffee and my morning rituals that come with it.
But there is something really special in a hot cup of chai. The seasonings are comforting, and invigorating to me. I thought it would be nice to combine that flavor in a creamy frosting, perfect for topping a dessert bread. Pecan-Pumpkin Bread with Cream Cheese Frosting makes a wonderful, seasonal treat for breakfast or dessert.
You could eat this Pecan-Pumpkin Bread on its own, but, come on now! You know I have a sweet tooth, but this frosting isn't overly sweet, and neither is the bread. The bread on its own has a lightly spiced flavor, but it's not overpowering.
Chai seasoning is simply a mixture of several spices you probably already have on hand: cardamom, cinnamon, ginger, cloves, and pepper.
If you prefer to make this bread without nuts, no problem. Toss in some chocolate chips instead, or even some dried cranberries. Pumpkin seeds or pepitas would be nice, too. The choice is yours!
Pecan-Pumpkin Bread with Chai Cream Cheese Frosting the perfect way to bring on the fall, and enjoy the season with fabulous flavor.
You'll love this seasonal treat that offers a great spicy flavor! If you don't want to include nuts, swap them out for chocolate chips or raisins, instead.
For the Bread
-2 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground ginger
-1/8 teaspoon ground cloves
-1/2 cup butter, softened
-1 cup packed brown sugar
-1 cup pumpkin puree (not pumpkin pie filling)
-2 tablespoons orange juice
-1/3 cup chopped pecans, plus extra for garnish
-Nonstick cooking spray
For the Frosting
-1 teaspoon ground cinnamon
-1 teaspoon ground ginger
-1/2 teaspoon ground cardamom
-1/2 teaspoon ground cloves
-1/8 teaspoon white pepper (if you don't have white, go ahead and use black pepper)
-1-1/2 cups powdered sugar
-6 ounces softened cream cheese
-2-1/2 tablespoons heavy cream or whole milk
For the Bread
1. Lightly coat a 9x5-inch loaf pan with the nonstick cooking spray and set aside. Preheat the oven to 350 degrees F.
2. Combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl and whisk to combine. Set aside.
3. Add the butter to a bowl or stand mixer, and mix on medium speed until smooth. Add the brown sugar and mix until combined. Add the eggs, one at a time and mix on low until combined. Add the pumpkin puree and orange juice to the mixture and continue to mix on low until incorporated.
4. A little at a time, add the dry mixture to the wet mixture and beat on low speed until thoroughly combined.
5. Fold in the pecans. Transfer the batter to the prepared loaf pan and spread out evenly.
6. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
7. Remove from the oven and let the bread sit in the pan for about 5 minutes. Use a knife to loosen the edges of the bread from the pan.
8. Carefully remove the bread from the pan and allow to cool completely on a wire rack
For the Frosting
1. In a small bowl, add the dry seasonings and mix with a fork to combine.
2. Add the cream cheese and half the cream to a bowl or stand mixer. Add about half the powdered sugar and beat on low. Add the remaining powdered sugar and cream. Continue to mix until smooth. Add the seasonings to the mixture and blend until combined.
3. When the bread has completely cooled, add the frosting and spread evenly over the top.
4. Slice and enjoy.
The post Pecan-pumpkin bread with chai cream cheese frosting appeared first on Grab a Plate.
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