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Fall is in the air! And the best way to celebrate the hot summer changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread.

How cool is this? I’m in love!

Using a Nordic Ware loaf pan to create an eye-catching and delicious dessert for your Fall Harvest table has never been easier.

Yep, this is not the same old ‘plain ‘n boring’  pumpkin bread to sit by its lomesome while the guests gobble up the pie, its an artistic pumpkin bread that will ‘shine in the spotlight with oohs & aahs!’

And the youngins pumpkins will love it, too.

And this is my pumpkin, Mason. He loves everything about Fall!

As soon as the weather gets cooler in Texas, he begins to anticipate – and constantly chat about – the corn maze, pumpkin patch and family time at P-6 Farms.

There is absolutely no way this dude is staying inside. He’s outside exploring the woods, playing down by the river or riding the ATV.

And forget the tablet or television, he is adamant about being outdoors on an autumn day. If I even suggest going into the house to rest, his face will register a surprise and then I’ll hear a stern retort, ‘Man up, GlamMa!’

Yessiree! He loves Fall and his GlamMa and pumpkin bread.

And your guests will love this Fall Harvest Pumpkin Bread too!

So, tie on your autumn-inspired apron, get out all the ingredients and let’s make this amazing pumpkin bread.

Questions that arise when making this bread.

(1) Does this recipe have to be kept in the fridge? Yes, it does, if adding cream cheese.

(2) Does the decoration get hard? No, the fridge actually softens up the fondant top making it easier to slice.

(3) What about the decorated top? Do the colors bleed down the sides of the bread? No, they don’t.

(4) Can I use McCormick or other store brand food colors besides the gel or color dusts? I don’t know if these brands will ruin your design since I’ve never used them to paint on sugar. Americolor and food-safe color dusts are recommended.

So, leave your worries behind! Just follow the detailed instructions for storing the pumpkin bread that’s provided in the tutorial. The bread in the above photo was sliced two (2) days after being in the fridge.

Fall Harvest Pumpkin Bread Topper
Instructions:

Step 1: Coat the top of the Nordic Ware loaf pan liberally with Crisco or Lard; wipe-off excess with a paper towel.

Step 2: Add 1/8 teaspoon of tylose powder to the fondant. Knead and roll-out a rectangular piece to an even thickness.

Tip: Don’t roll the fondant out too thin, the fondant needs to be thick  enough to not see the lines/numbers via the self-healing mat.

Step 3: With a clean cosmetic sponge, press downward firmly to emboss the pan design; being extra careful to not pull or thin the fondant.

Tip: the bronze color of the pan should never show through the fondant. If the fondant is too thin, the outline of the design will not be as dominate in the final drying stage.

Step 4: Trim the edges of the fondant design with an exacto blade.

Step 5: Allow the design to dry overnight on the loaf pan or until the fondant holds its shape.

Step 6: When the topper is dry to touch, carefully run a flat-blade knife around the edges to loosen the topper from the pan.

Step 7: During the baking process (storing the topper), use saran or plastic wrap to support the bottom/underneath the topper and   protect the embossed design.

Step 8: Paint the topper on the pan for support.

Step 9: In an artist paint tray mix gel or color dusts with either Everclear or lemon extract.  (See video below)

Timelaspe Video/Painting the Topper

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

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Fall Harvest Pumpkin Bread

Step 1: Using Crisco or Lard, liberally grease and lightly dust with flour;  cover all the inside indentations of the pan.

Step 2: In a large bowl, beat pumpkin, oil, water and eggs on medium speed until combined.

Step 3: In another bowl, whisk together flour, sugar, baking soda and pie spice.

Step 4: Gradually add the flour mixture to the pumpkin mixture, beating on medium speed until smooth.

Step 6: Pour 1/2 the batter into the loaf pan.

Step 7: Reserve and cover the second half of the batter.

Step 8: Bake until a wooden toothpick inserted into the center comes out clean, 50 – 60 minutes.

Step 9: Place a clean towel over the cake to gently compress the top.

Step 10: Allow to cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Step 11: Repeat steps 6 – 10 for the 2nd pumpkin bread loaf.

Confession time: on the bread below, I decided to add a little bit of  cream cheese frosting.

On the second bread, I did the recipe without. The pumpkin bread without the additional frosting inside is one I’d recommend and the consistency of the batter was the ‘best’ and it’s the main recipe for this pumpkin bread.

Step 12: Using a bread knife, trim and level the base of the bread .

Step 13: Trim and level the top of the 2nd pumpkin bread; level the bottom of the loaf.

Step 14: Using a Wilton tip #12, pipe a layer of Gretchen’s Bakery Cream Cheese Icing.

Step 15: Assemble the breads together.

Step 16: Pipe the cream cheese icing in a horizontal motion around the pumpkin bread.

Step 17: Smooth the icing with a cake scraper.

Step 18: With a clean brush, paint the icing over the top decorations.

Tip: Icing on the top decoration will be the glue to connect the painted fondant.

Final touch: the pumpkin bread base can be left as pictured below or add another application of cream cheese icing for a smoother finish.

Attach the painted fondant topper.

Tip: After the topper is attached to the Fall Harvest Pumpkin Bread, add a chocolate drizzle for a dramatic effect; allow to dry and use gold color dust mixed with Everclear or lemon extract.

Storing Tips for Fall Harvest Pumpkin Bread

  • Place the decorated bread on a serving platter in the fridge. Allow the bread to remain uncovered until the cream cheese icing is set (not sticky to touch) then loosely double-wrap the bread with Saran or plastic wrap.
  • Or place the decorated bread into a small corrugated box; seal the box with tape.

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Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Print Recipe
Fall Harvest Pumpkin Bread Yum
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art
Fall Harvest Pumpkin Bread with Nordic Ware
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Fall Harvest Pumpkin Bread with Nordic Ware
Instructions
  1. Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
  2. In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
  3. In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
  4. Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
  5. Pour into the prepared baking pans.
  6. Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
  7. Allow the pans to cool for 10 minutes.
  8. Remove from pans, and let cool completely on wire racks.
  9. Store in an airtight container for up to 3 days.
Recipe Notes

Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.

Pumpkin Bread #bbbakessugarart #pumpkinbreadrecipe #pumpkinbread #recipe
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