This recipe using Laura's Gourmet Granola, Pumpkin Pecan Crunch, comes together quickly, bakes in under an hour and holds for days (or freeze it)! Go with the cream cheese frosting, or go without, but don't go without this recipe.
By Laura Briscoe
We all love muffins, so let's go crazy about bread! We adapted our delicious muffin recipe to make the perfect breakfast during pumpkin season. Finished with a cream cheese "drizzle", you'll only hear "more, please" at the table.
Pumpkin Pecan Crunch Bread
By Laura Briscoe
Cook Time:45-55 minutes
Servings:1 large loaf ; 12 thick slices
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup sugar
1 cup (8oz) unsalted butter, at room temperature
4 large eggs
3/4 cup (6oz) canned pumpkin
1 tablespoon vanilla bean paste
1 1/2 cups Laura Gourmet Pumpkin Pecan Crunch Granola
4 oz cream cheese
3/4 cup confectioners sugar, sifted
1 teaspoon vanilla bean paste or extract
Instructions
1. Preheat the oven to 350°F. Butter one large loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter until smooth, then scrape the bowl. Add the sugar and vanilla bean paste. Beat on high speed until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating on medium speed.
4. Alternately add the flour mixture and canned pumpkin, beating on low speed after each addition until just combined. Scrape the bowl after each addition. Slowly stir in 1½ cups of Pumpkin Pecan Crunch Granola. Scrape the bowl and spread the batter evenly in the prepared loaf pan. Sprinkle liberally with additional Pumpkin Pecan Crunch Granola.
5. Bake for 45–55 minutes, or until a tester inserted into the bread comes out clean. Remove from the oven and cool on a rack for 10 minutes, then remove the bread from the pan.
6. While the bread is baking, whip the cream cheese with a handheld mixer. Add the vanilla bean paste or extract and mix to combine. Gradually add the confectioners’ sugar and continue whipping until smooth. Transfer to a piping bag for drizzling or a small container for spreading. Refrigerate when not in use.
7. To serve, drizzle or spread each slice with the cream cheese topping.
Notes
Use room temperature, butter, and eggs for the batter. Allow the bread to cool in the pan on a rack for 10 minutes before removing. Refrigerate the cream cheese topping when not in use.
