Frangelico Pumpkin Bread

Frangelico Pumpkin Bread with Mascarpone Frosting

This is what I refer to as one of my Cheater Recipes. Many of you who know me or who have been to a cooking class have heard me use this term. What is a cheater recipe you ask? A recipe using a product to give you a head start because you are just to busy to create it from scratch.

Many of us have crazy busy lifestyles, working 40 plus hour weeks, traveling for work, children, sports, activities, homework you get what I am saying. Most of my cooking is from scratch, but every know and then I need something very quick and easy. Many people have seen this photo posted on social media and have asked for the recipe. Here are some photos of some of the ingredients you will need.

Pumpkin Spice Bread Mix is at Costco during the Holiday Season
Frangelico Hazelnut liqueur
Heath Toffee Bits
Mascarpone Cheese
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Frangelico Pumpkin Bread

My cheater super easy pumpkin bread recipe.



1 package Krustaez Pumpkin Spice Bread & pecan packet

1/3 cup water

1/3 cup Frangelico

1/2 cup coconut oil (melted and cooled)

2 eggs

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 🙂

  • Author: Chef Shelly