Ingredients for Bread
- 3 cups sugar
- 1 cup coconut oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup raisins
Ingredients for Cream Cheese Frosting
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Preparation for Bread
Preheat oven to 350°F. Butter and flour two mini bundt cake pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in cranberries and raisins.
Divide batter equally between prepared pans. Save a little extra to put in a small pan for the stems. Bake until tester inserted into center comes out clean, about 30-34 minutes. Transfer to racks and cool 10 minutes or until completely cool. Remove from pans with a small offset spatula onto cooling racks. Once the small pan of bread has cooled, using a ring mold, cut out individual pieces for the stem.
Preparation for Cream Cheese Frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Constructing the Pumpkin
Set aside 1/4 of the frosting for the green stems. Place one of the bread molds flat side up and spread a layer of frosting on the top. Use food coloring to color the remainder of the frosting orange. Place another bread flat side down on top of the frosting. Spread the orange frosting over the entire cake. Use the set aside green frosting to cover the ring mold cut outs and place on top of pumpkin!
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