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.

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

Ingredients

• 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

Instructions

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.

Notes

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 pick inserted in centers comes out clean. Cool and spread with icing as directed.

Nutrition

Per serving: Calories 260 Total fat 8g Saturated fat 2.5g Cholesterol 30mg Sodium 180mg Carbohydrate 47g Dietary fiber 1g Sugars 35g Protein 3g Vitamin A 8% DV Vitamin C 0% DV Calcium 2% DV Iron 8% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company