1 package Krustaez Pumpkin Spice Bread & pecan packet
1/3 cup water
1/3 cup Frangelico
1/2 cup coconut oil (melted and cooled)
1/2 cup toffee bits
8 ounce mascarpone cheese (room temp)
1 cup confectioner sugar
1 tablespoon vanilla
zest of an orange
peptita seeds for garnish
Preheat oven to 350*
In a medium size bowl combine the pumpkin bread mix, pecans, toffee bits, water, Frangelico, coconut oil & eggs. Stir with a wooden spoon or spatula until well combined. Pour into a greased 8 x 4 loaf pan. I like to line the pan with parchment paper, makes for a super easy removal and clean up.
Bake for 45 to 50 minutes. Test with a tooth pick, let the bread completely cool.
Icing: In a mixing bowl add the mascarpone, sugar, vanilla, orange zest. Beat until well combined. Ice the top of the cooled pumpkin bread and sprinkle with pepita seeds using a clean spatula to press the seeds into frosting so they stick. Refrigerate bread to firm up the frosting before slicing.
I added another couple tablespoons of chopped pecans then what was in the package. High Altitude… add another 2 tablespoons water or I added more Frangelico. Of course I did 🙂