Spiced Pecan Pumpkin Quick Bread

Last October, when the wife and I were browsing in the Ala Moana Center’s Williams-Sonoma store, I picked up a package of their Spiced Pecan Pumpkin Quick Bread mix, fully intending to put it together during the Fall holiday season.

Well, things being the way they are, I put it away in the cupboard and didn’t get to it until a month or so ago.

It's a snap to make. All you do is mix the contents of the package with a cup of water, two eggs and a stick of melted butter. Pour the batter into a greased muffin pan (or use paper muffin cups) and bake 20 to 30 minutes in a preheated 350-degree oven until a toothpick comes out clean and dry.

Make sure to rotate the pan so all the tops brown evenly.

Then, after removing them from the pan and cooling them off on a rack, slather cream-cheese frosting all over the top and decorated with some cute candy sprinkles.

The frosting consists of a stick of soft butter, a cup of soft cream cheese, a cup of powdered sugar, and a teaspoon of vanilla. Combine the ingredients until smooth, and then ice the muffin tops with a butter knife or any other flat utensil.

 

I made 16 muffins with the mix, but you can make it as a loaf in a bread pan. Or, I guess, you can make cookies out of the mix.

Delicious!