By Bread

Happy Fall!

Now that we’re in September, it’s starting to feel a bit more like fall. Fall has always been one of my favorite seasons. The weather is cool but not cold, the colors are vibrant, and so many delicious treats come into season. One of my favorite seasonal ingredients is pumpkin, which also remind me of one of my favorite princesses, Cinderella, and her magically transformed carriage.

four pumpkin shaped pumpkin bread carriages with cream cheese frosting and chocolate wheels

These spiced pumpkin bread carriages with cream cheese frosting are the perfect way to welcome fall. To transform the bread into carriages, I used a pumpkin shaped cookie cutter. I added the decorative details with frosting using a round piping tip. No carriage is complete without wheels, so I created some edible chocolate wheels as well.

close up of a pumpkin bread carriage

To make the wheels, I used white candy melts but you could also use some tempered white chocolate. Before I started, I drew out the pattern on plain white paper to use as a template. Once you have a template, just put it beneath your parchment paper and pipe over it. This made making the wheels so much easier. If you’re using candy melts, just let them rest on the counter to set. For regular chocolate, you can let them set in the refrigerator.

side view of the pumpkin bread carriages

I hope you enjoy these magical fall treats!

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Cinderella's Pumpkin Carriages

A magical fall treat! 

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 1 hour
Servings 2 loaves (about 12 pumpkins)

Ingredients

Pumpkin Bread

  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups sugar
  • ¾ cup butter
  • 2 eggs
  • 15 ounce canned pumpkin

Cream Cheese Frosting

  • 2 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ¾-1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • Chocolate Carriage Wheels
  • 6 ounces white candy melts

Tools

  • pumpkin cookie cutter
  • piping bags
  • round piping tip

Instructions

Pumpkin Bread

  1. Preheat oven to 350 F. Grease two loaf pans.
  2. In a large bowl, beat sugar, butter, and eggs until combined.
  3. Beat in the pumpkin.
  4. On a low speed, mix in flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg.
  5. Divide and pour batter into prepared loaf pans. Bake for 50-55 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Once cool, wrap bread in wax paper and foil and chill in the freezer for at least a couple hours and up to overnight.
  7. After bread is frozen, remove from freezer and let thaw briefly.
  8. Cut bread loafs in halves horizontally and then, using the cookie cutter, cut out pumpkin shapes.
  9. Decorate with cream cheese frosting and place atop candy wheels.

Cream Cheese Frosting

  1. Beat cream cheese, butter, and vanilla together.
  2. Mix in powdered sugar.
  3. Place into piping bag with a round tip.

Chocolate Carriage Wheels

  1. Place a piece of parchment paper onto a baking tray.
  2. Place candy melts into a microwave safe bowl. Microwave in 30 second increments, stirring after each one.
  3. Place melted candy melts into a piping bag with the tip cut off.
  4. Pipe swirls to make carriage wheels onto the parchment paper.

  5. Let set in a cool, dry place.

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