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.

Recipe - The Fairway Market Corporate

Prep Time10 Minutes

Servings16

Cook Time105 Minutes

Calories260

Ingredients

1 pkg. (14 oz.) pumpkin quick bread mix

1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped

3 cups powdered sugar

2 Tbsp. butter or margarine, melted

Directions

1. Prepare bread batter as directed on package, substituting 1 cup coffee for the water. Stir in chocolate.

2.Bake bread as directed on package. Remove from pan; cool completely.

3. Beat sugar, remaining coffee and butter in large bowl with mixer until blended. Spread onto bread.

Kitchen Tips: Variation-Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F 40 min. or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

Nutritional Information

8 g Total Fat
3 g Saturated Fat
0 g Trans Fat
25 mg Cholesterol
190 mg Sodium
47 g Total Carbohydrates
1 g Dietary Fibers
35 g Sugars
3 g Protein

10 minutes

Prep Time

105 minutes

Cook Time

Servings

260

Calories

Directions

1. Prepare bread batter as directed on package, substituting 1 cup coffee for the water. Stir in chocolate.

2.Bake bread as directed on package. Remove from pan; cool completely.

3. Beat sugar, remaining coffee and butter in large bowl with mixer until blended. Spread onto bread.