Coffee Pumpkin Bread with Coffee Icing

Lynnda Cloutier


For all the coffee lovers out there, this one's for you. From an old cookbook

★★★★★ 1 vote


1 pkg. pumpkin quick bread mix, 14 oz
1 1/4 cups brewed double strength coffee, such as starbucks, any variety, cooled, divided
4 squares (4 oz) semisweet baking chocolate, coarsely chopped
3 cups powdered sugar
2 tbsp. butter or margarine, melted


1Make the bread batter as directed on the package, substitute 1 cup of the coffee for the water. Stir in the chocolate.
2Bake bread as directed on package. Remove from pan and cool completely
3Beat sugar, remaining 1/4 cup coffee and butter in large bowl with mixer on low speed til well blended. Spread on bread. Makes 16 servings.

About this Recipe

Course/Dish: Sweet Breads