Recipe Title: Pumpkin Bread with Creamy Frosting
Image: Pumpkin Bread with Creamy Frosting
With the sweet taste of autumn in every bite, you'll soon see why BAILEYS® Coffee Creamer Crème Brulée makes this bread a delight. Matched impeccably with a feathery frosting brought to life with BAILEYS® Coffee Creamer French Vanilla, this is one flavorful treat you'll want to make over and over again.

1.Preheat oven to 375°F. In a stand mixer, beat the eggs on high speed until foamy.

2.Add sugar, oil, BAILEYS® Coffee Creamer Crème Brulée, pumpkin, and spice, and mix well on low speed to avoid splashing.

3.In a 4-quart mixing bowl, combine the rest of the dry ingredients (flour, salt, baking soda, and baking powder) and mix together. Next, slowly add the dry ingredients to the liquid pumpkin mixture and blend together on low speed, being sure to scrape down the sides to incorporate all the flour evenly.

4.Spray two 8-inch loaf pans with nonstick baking spray. Pour half of the bread batter into each pan. Place in center of oven and bake for 35 to 45 minutes. The loaves should be golden brown. To test if loaves are done, insert a toothpick in the center of each loaf and remove it; it should come out clean. Remove loaves from oven and let cool. Once cool, remove bread from baking pans and place on a cooling rack.

5.To make the frosting, combine all ingredients in a mixing bowl and beat on high, using a hand or stand mixer. Mix until peaks begin to form and frosting is smooth.

6.Using a spatula or frosting blade, spread frosting over top of pumpkin breads. Slice and enjoy.

Yield: Two 8-inch loaves


Pumpkin Bread

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 cup BAILEYS® Coffee Creamer Crème Brulée
  • 1 can (15 oz.) pumpkin
  • 6 teaspoons pumpkin pie spice
  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1/2 tablespoon baking powder

Creamy Frosting

  1. Crème Brulée
  2. French Vanilla