Want to make a really good thing even better? Elevate the already delicious iconic pumpkin bread with Kit Kat bars and fudge icing! I do like recipes without chocolate, but I like adding chocolate to traditional recipes even better. Once you make Kit Kat Bar Pumpkin Bread with Fudge Icing, you won’t go back to your old ways of baking.
Ingredients for the Pumpkin Bread (I halved Paula Deen’s Pumpkin Bread Recipe)
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup of canned pumpkin
- 1 2/3 cup of all-purpose flour
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 8 small Kit Kat bars
Ingredients for Fudge Icing (this is actually the classic recipe for Texas Sheetcake Fudge Icing)
- 1/2 cup butter (1 stick)
- 1/4 cup unsweetened baking cocoa
- 1 box confectioners sugar
- 1/2 teaspoon vanilla
- 1/3 cup buttermilk
Preheat the oven to 350 degrees. Grease and flour your baking pan. I used a vintage oval Pyrex Snowflake baking dish. It’s the wrong season for snowflakes, but it was exactly the right size, plus it had a lid.
Mix sugar and oil. Add eggs and blend. Add pumpkin and water and blend.
Combine the flour, baking soda, salt, cinnamon, and nutmeg, then blend.
Unwrap the Kit Kat bars and put them in a quart-sized storage bag. Beat them with a wooden spoon. Add to the pumpkin mix and stir. Pour into the baking pan and bake for 1 hour, or until golden brown. I always put a knife in the center of the loaf. If it comes out clean, it’s done.
Directions for the Fudge Icing
While the pumpkin bread is baking, you have plenty of time to make the simple, but amazing Texas Sheetcake Fudge Icing. Combine the butter, and milk in a saucepan on the stove at medium heat. Cook it until it boils, then remove from heat. Next, combine the sugar, cocoa, and vanilla in a medium bowl.
Pour the hot butter mixture into the medium mixing bowl containing the sugar, cocoa, and vanilla, then mix it well. Some recipes for this icing place the cocoa on the stove with the butter, just like you would when making a No-Bake Cookie recipe. At any rate, you are combing the unsweetened cocoa with the boiling mixture. The result is a very FUDGY, amazing icing that you can butter onto your Kit Kat Pumpkin Bread.
You’re all done! I like to place my Icing in a separate bowl, so each person can use as much or as little as they want.
It’s Almost Fall, Y’all!
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This post was featured on: Merry Monday