Pumpkin Chocolate Chip Coffee Bread

Pumpkin Coffee Chocolate Chip Bread with Cappuccino Icing & Coffee Roasted Pecans

Coffee is not only a friend when cooking, but also a key ingredient in many recipes!


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Pumpkin Coffee Chocolate Chip Bread with Cappuccino Icing and Coffee Roasted Pecans


Pumpkin Bread:
1 box pumpkin bread mix
3 eggs
1/2 cup vegetable oil
1 cup brewed Koffee Kult coffee
3/4 - 1 cup of chocolate chips (depending on your preference)

Icing:
1/4 cup brewed Koffee Kult coffee
3 cups powdered sugar
2 tbsp butter

Coffee Roasted Pecans:
4 cups pecan halves
1/4 cup sugar
1 tbsp ground Koffee Kult coffee
2 tbsp honey or sweetener alternative
Pinch of salt
1 tsp ground cinnamon (optional)


Instructions:
Follow instructions on Pumpkin Bread Mix Box. Substitute 1 cup of water for brewed Koffee Kult coffee. Add chocolate chips to the mix. Bake at 350 degrees for 35-45 minutes or according to package instructions. Let the bread cool before adding icing.
Whip together icing ingredients. Store in the fridge until ready to add to the bread.
 
Mix together sugar, Koffee Kult coffee, honey and salt. Microwave in 30 second increments until boiling. Quickly add pecans and evenly coat and then spread on a prepared baking sheet. Bake at 350 degrees for 15 minutes until coating on nuts has hardened. Cool completely and add to the bread on top of the icing.

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