Quick Bread: Peekaboo Pumpkin Pound Cake

By NicoleS

Ingredients

• For the pound cake:
• 1 (14-ounce) box pumpkin bread mix (Used Homemade Pumpkin Bread Recipe)
• 1 (16-ounce) box pound cake mix (Try Homemade Pound Cake Recipe)
• Orange food coloring
• For the icing:
• 4 tablespoons (1/2 stick) butter
• 1-3/4 cups powdered sugar
• 1-1/2 tablespoons evaporated milk
• 1/2 teaspoon vanilla
• 1/4 cup chopped pecans (optional)

Details

Adapted from sheknows.com

Preparation

Step 1

1. Prepare the pumpkin bread

Mix up the pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).

2. Bake and cut

Bake in a 9 x 5-inch loaf pan according to the directions. Remove from the oven. Let cool, remove from the pan, and refrigerate for up to 4 hours. Cut the cold pumpkin bread into large slices. Cut out pumpkin shapes from the slices.

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

3. Make the pound cake

Mix up your pound cake batter according to the directions on the box. Pour the batter over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try to not overfill the pan. Bake according to the directions on the box. Let cool when done.

4. Prepare the icing

Meanwhile, prepare the brown butter pecan icing.

Pour the powdered sugar into a mixing bowl. In a saucepan, melt the butter, and boil, stirring until it starts to brown.

Remove from the heat. Pour the melted brown butter, through a fine-mesh seive into the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny, or more evaporated milk if it seems too stiff.

5. Ice the cake

Remove the baked and cooled pound cake from the pan, and top with the brown butter icing. Add chopped pecans, if desired.