Pumpkin Bread Truffles
- 1 9x5-in. loaf pumpkin bread (about 1 lb.)
- 1 cup (about 8-1/2 oz.) cream cheese frosting
- 24 oz. orange candy coating
- 2 Tbsp. chocolate chips or chocolate candy coating
- 2 oz. green candy coating
Adapted from bhg.com
Crumble the baked and cooled pumpkin bread into a large bowl, and work it gently between your fingers until it is in small pieces.
Add the frosting to the pumpkin bread crumbs, and stir them together until well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting to get it to a workable consistency.
Use a small 1-inch candy scoop or a spoon to scoop out small balls of the pumpkin bread mixture. Roll them between your palms until perfectly round, then place them on a baking sheet covered with parchment or waxed paper. Chill the balls for 2 to 3 hours or until firm.
Place the orange candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.
Melt the green candy coating in a microwave-safe bowl, and transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green coating on top of each pumpkin to represent vines. Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.