Hi everyone! I hope you had a wonderful Thanksgiving, I certainly did! I have a couple of things to share with you today. First, I was nominated for this wonderful little award called the Super Sweet Blogging Award.
I have to say, I just love the name, and the picture makes you want to go into the kitchen and whip up a big batch of delicious cupcakes, but I didn’t. Instead, I decided to share this outstanding recipe for pumpkin coconut bread that is smothered in a scrumptious cream cheese icing. It is total yumminess!
So, a big thank you to Cathie over at www.helpwithyourlife.wordpress.com for this nomination and for recognizing my little blog.
Rules for this award include:
- Thank the super sweet blogger who made the nomination
- Answer the five questions provided with award
- Nominate a baker’s dozen of other bloggers
Here are the answers to the sweet questions posed to me:
- Cookie or cake? Cake….I think….that’s a tough one
- Chocolate or Vanilla? Chocolate
- What is your favorite sweet treat? Chocolate
- When do you crave sweet things the most? At night
- If you had a sweet nickname, what would it be? Cocoa
Congratulations to all of my nominees!
Now, for the recipe!
PUMPKIN COCONUT BREAD
2 eggs, beaten
1 cup sugar
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 (3 Oz) pkg coconut cream instant pudding mix
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 cup canned or mashed cooked pumpkin
1/2 cup chopped pecans or walnuts (optional)
FOR THE ICING:
8 Oz cream cheese, softened
3/4 cup confectioners sugar
2 tbsp milk
Combine eggs, sugar and oil in a large mixing bowl; beat with electric mixer on medium speed until blended.
Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternating with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in nuts.
Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350F for 1 hour or until wooden pick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Combine all ingredients for the icing and beat with electric mixer. Pour over cooled bread. Yield: one loaf.
Recipe adapted from Southern Living 1987 Annual Recipes.