Pumpkin Bread with Nothing Bundt Cake Copycat Icing

 It’s pumpkin season and I know that a lot of people are excited. 

I love to fill my home with the aroma of pumpkin. It puts my family in the holiday mood. 

And it is the start of the holiday season. 

Due to COVID, there was a pumpkin puree shortage so after searching 4 stores I finally found some so I stocked up. 

Now with 5 cans of pumpkin puree, I needed to start using it. 

I decided to make some simple Pumpkin Bread with Nothing Bundt Cake Copycat Icing. 

Pumpkin Bread Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground pumpkin pie spice
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 1/4 cup milk  
  • 3 egg whites
  • 1 cup canned pumpkin puree  

Pumpkin Bread Steps:

  • Preheat oven to 350º F.
  • In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and pumpkin pie spice.
  • In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula. Add in the canned pumpkin, and mix together well.
  • Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  • Thoroughly spray a loaf pan with non-stick spray.
  • Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  • Allow the bread to slightly cool in the pan and then remove from the pan and place it on the cooling rack.

This pumpkin bread is guaranteed to fill the house with an amazing aroma.

It’s delicious to eat alone or with icing. 

Since I love the amazing cake store called Nothing Bundt Cake I decided to find a copycat recipe. 

I will say that it did not turn out exactly but it was really good! 

Nothing Bundt Cake Copycat Icing Ingredients:

  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Nothing Bundt Cake Copycat Icing Steps:

  • Beat the butter & cream cheese in a large bowl with an electric mixer
  • Gradually & slowly blend in the powdered sugar & vanilla until well mixed
  • Once completely mixed, add the icing to a piping bag (I used a Ziplock bag & cut a hole at the corner tip)
  • Frost the pumpkin bread as you like & save the rest if you prefer
  • Refrigerate unused icing & iced bread

Pumpkin Bread with Nothing Bundt Cake Copycat Icing

Ingredients

  • Pumpkin Bread:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground pumpkin pie spice
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 1/4 cup milk  
  • 3 egg whites
  • 1 cup canned pumpkin puree  
  • Icing:
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Pumpkin Bread:
  2. Preheat oven to 350º F.
  3. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and pumpkin pie spice.
  4. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula. Add in the canned pumpkin, and mix together well.
  5. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  6. Thoroughly spray a loaf pan with non-stick spray.
  7. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  8. Allow the bread to slightly cool in the pan and then remove from the pan and place it on the cooling rack.
  9. Icing:
  10. Beat the butter & cream cheese in a large bowl with an electric mixer
  11. Gradually & slowly blend in the powdered sugar & vanilla until well mixed
  12. Once completely mixed, add the icing to a piping bag (I used a Ziplock bag & cut a hole at the corner tip)
  13. Frost the pumpkin bread as you like & save the rest if you prefer
  14. Refrigerate unused icing
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Since the fall season had arrived I decided to make Pumpkin Bread with Nothing Bundt Cake Copycat Icing. It tastes and smells amazing.

 

Since the fall season had arrived I decided to make Pumpkin Bread with Nothing Bundt Cake Copycat Icing. It tastes and smells amazing.

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