Saturday, October 9, 2010

Coffee Pumpkin Bread with Icing

1 pkg. (14 oz.) pumpkin quick bread mix
 1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
 3 cups powdered sugar
 2 Tbsp. 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 TipsVariation Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

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