Coffee Pumpkin Bread with Coffee Icing recipe

Prep Time: 10 min
Total Time: 55 min
16 servings, 1 slice each

1 package (14 ounces) pumpkin quick bread mix
1 1/4 cups brewed double-strength MAXWELL HOUSE Coffee,
    any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
3 cups powdered sugar
2 tablespoons butter or margarine, melted

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

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

BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.

Kraft Kitchens Tips
Variation Prepare batter as directed; pour evenly into 3 (5 3/4 x 3 x 1/2-inch) disposable mini loaf pans. Bake at 350 degrees F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

Nutritional Information: Calories 260 Total fat 8 g Saturated fat 2.5 g Cholesterol 30 mg Sodium 180 mg Carbohydrate 47 g Dietary fiber 1 g Sugars 35 g Protein

3 g Vitamin A 8 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 8 %DV

Recipe and photograph provided courtesy of Kraft Foods.