Coffee Pumpkin Bread with Coffee Icing

Brewed coffee and chopped chocolate add extra flavor to a pumpkin quick bread mix. After baking, the loaf is topped with an easy coffee icing.

Coffee Pumpkin Bread

Variation: Prepare batter as directed; pour evenly into 3 (5 3/4 x 3 x 1/2-inch) disposable mini loaf pans. Bake at 350 degrees F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.


  • 1 (14 ounce) package pumpkin quick bread mix
  • 1 1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
  • 4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
  • 3 cups powdered sugar
  • 2 tablespoons butter, melted


  1. Prepare bread batter as directed on package, substituting 1 cup of the coffee for the water.
  2. Stir in chocolate.
  3. Bake bread as directed on package.
  4. Remove from pan; cool completely.
  5. Beat sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread.
  6. Cut into 16 slices to serve.

Prep: 10 min | Total: 55 min | Yield: 16 servings, 1 slice each

Nutritional Information: Calories 260 Total fat 8 g Saturated fat 2.5 g Cholesterol 30 mg Sodium 180 mg Carbohydrate 47 g Dietary fiber 1 g Sugars 35 g Protein

3 g Vitamin A 8 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 8 %DV

Recipe and photo used with permission from: Kraft Heinz Company