Pumpkin Bread With Cream Cheese Icing

• BREAD:
• 3 eggs
• 2 cups organic sugard
• 3/4 cup vegetable or nut oil
• 2 cups vanilla Stoneyfield yogurt
• 1 16-oz. can organic pumpkin
• 6 tsp. Frontier pumpkin pie spice
• 11/2 cups whole wheat flour
• 11/2 cups unbleached white flour
• 1/4 cup flax seed meal
• 1 tsp. salt
• 1 Tbsp. baking soda
• 1/2 Tbsp. baking powder
• ICING:
• 8 oz. cream cheese
• 1 box confectioners sugar
• 4 oz. butter, softened
• 1 tsp. grated nutmeg

1. BREAD:
2. 1. Preheat oven to 375 degrees F.
3. 2. Beat the eggs until foamy.
4. 3. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
5. 4. Combine dry ingredients and add to pumpkin mixture.
6. 5. DO NOT OVERMIX.
7. 6. Grease 2 loaf pans and divide bread mixture between the two pans.
8. 7. Bake for 35-45 minutes in preheated oven.
9. 8. The loaves should be golden brown when done.
10. ICING:
11. 9. Beat together cream cheese and sugar.
12. 10. Add butter, vanilla and nutmeg.
13. 11. Chill slightly before icing bread.

bread, eggs, sugard, vegetable, vanilla stoneyfield, pumpkin, frontier pumpkin pie spice, whole wheat flour, unbleached white flour, ubc, salt, baking soda, baking powder, cream cheese, confectioners sugar, butter, nutmeg

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-with-cream-cheese-icing-50098786 (may not work)