Halloween Recipe Contest: Emily Belyea is crazy for Pumpkin Bundt Bread

(www.cookiemag.com)

"This takes a little time and effort, but is well worth it! Not only does it taste amazing, but the presentation is priceless!"- Emily Belyea

Pumpkin Bundt Bread
Serves 12
FOR THE BREAD:

3 eggs
3/4 cup buttermilk
1 15-ounce can of pumpkin
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 cups sugar
Licorice strings and other candies for decoration
FOR THE FROSTING:

1 8-ounce package cream cheese, softened
1/2 cup butter (1 stick) softened
2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350° F, and grease and flour the pan. (Use the Nordicware Great Pumpkin Bundt pan.)
Whisk together the eggs, buttermilk, pumpkin, and vanilla. In another bowl, mix the flour, baking powder, baking soda, and spices.
In a mixer, beat the butter and sugar until fluffy, and alternate adding the wet and dry ingredients until everything is well combined.
Scoop the batter into the pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Make the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, and mix well.
Once the bread has cooled, spread the frosting between the Bundt halves. Decorate with licorice and candies. (www.cookiemag.com)