A Sweet Treat, Pumpkin Bread with Cream Cheese Glaze

     Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!! 


     It seems like this time of year it is all about the pumpkin...pumpkin pie, pumpkin bars, pumpkin cupcakes, pumpkin cheesecake...and that's just the sweet pumpkin!  But hey, pumpkin is good and it's good for you (ok, maybe not so much after you've added lots of sugar and butter, but whatever).  So in keeping with what seems to be a bit of a theme this time of year, I decided that I needed to make pumpkin bread.  And of course, pumpkin is best when it has some form of cream cheese with it, so it would need to be topped by a cream cheese glaze.

     I came up with this recipe by adapting a basic banana bread recipe.  I substituted pureed pumpkin for the bananas and I changed up the flavorings to make it more of a spice bread.  To make the glaze, I beat together cream cheese and powdered sugar and then added milk, little by little, until it was the right consistancy.

Pumpkin Bread with Cream Cheese Frosting

Makes 2 loaves

      

     

• 1 cup sugar
• 1 cup brown sugar
• 1 cup butter, softened (2 sticks)
• 4 eggs
• 1 15 oz can pumpkin puree
• 2 tsp pumpkin pie spice
• 2 tsp vanilla
• 3 1/2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Preheat oven to 400 degrees.  Coat 2 loaf pans with cooking spray.

Add sugars and butter to a mixing bowl and cream together until light and fluffy, about 2 minutes.

Reduce mixer speed and add eggs, one at a time, mixing until combined.

Add pumpkin puree, mixing until well combined.

Add vanilla and pumpkin pie spice, mixing until combined.

In a separate bowl, combine flour, baking soda, baking powder and salt.  Add to pumpkin mixture, mixing on low until just combined.

Divide batter between the two loaf pans.

Place pans in preheated oven.  Set timer for 10 minutes.  After 10 minutes, reduce heat to 350 degrees and bake for an additional 35-40 minutes or until the tops no longer look moist and the sides are pulling away from the pan.

Let rest for 10 minutes ontop of a wire rack.  Then run a knife along the edges and invert loaves on to the rack to cool completely.

While bread bakes, prepare the glaze.

• 4 oz cream cheese
• 1 cup powdered sugar
• 3 tbsp milk

In mixing bowl, beat cream cheese until creamy.

Add powdered sugar and beat until well combined.

Beat in the milk, one tablespoon at a time until it is a consistancy that you can drizzle over the bread.

Drizzle over bread with a spoon.

ENJOY!


Shared at Everyday Mom's Meals on 11/6/11
Shared at Deelicious Sweets on 11/6/11

What's for Breakfast? Mini Ham and Cheese Frittatas

          Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


     Today I want to share a great recipe for make-ahead Mini Frittatas.  The really great thing about these is that you can make them ahead and then freeze them.  Then you can have a frittata any day of the week, just pop one or two into the microwave and you're ready to go!

     You make these Mini Frittatas in muffin cups and  you can eat them right away, or you can put them in small ziploc bags and freeze them.  I made mine with ham and monterey jack cheese, but you could use whatever combo of ingredients you like.  Sauteed veggies or cooked breakfast sausage would be great and any kind of shredded cheese would be delicious.

     I must give you full disclosure....I ended up over filling my muffin cups, so they did not come out looking very pretty, but they tasted great.  So don't fill them all the way to the top like I did.  Otherwise, they were very easy to make, really not much more work than making scrambled eggs.  AND I just love the fact that you can freeze them and heat them up in merely minutes.  How great is that on a busy weekday morning?

Mini Ham and Cheese Frittatas

• 10 eggs
• 1/4 cup milk
• salt and pepper
• 1 1/4 cup deli ham
• 1 1/4 cup shredded monterey jack cheese
• cooking  spray

 

Preheat oven to 350 degrees

Crack the eggs into a bowl and add the milk and salt and pepper

Beat the eggs until well combined.

Coat a 12 cup muffin tin with cooking spray.  Chopped ham into small pieces.

Place about 1 tbsp ham and 1 tbsp cheese in each muffin cup.



Pour the egg mixture into each cup, about 3/4 of the way full (don't make my mistake and overfill the cups).

My too full muffins cups!

Bake for about 15-18 minutes, until eggs are set.

I know, they don't look pretty, but they taste fine

Let cool slightly before removing from muffin cups.  Enjoy right away or put them in ziploc bags (I packaged them up in pairs) and freeze.  To reheat, remove from ziploc bag and microwave until hot.

ENJOY!


Shared at This Chick Cooks on 10/4/11.
Shared at Family Fresh Meals on 1/8/12.