You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“To me, fall is synonymous with pumpkins, pies, eggnog, boots and sweaters,” says Krystal. “I absolutely love the combination of perfectly warm days with the promise of crisp cool nights. With the arrival of fall, I thought this would be the perfect recipe to share with y’all. This recipe is a combination of my great-grandmother, Nannie’s, “Pumkin Bread” recipe and my own “Pumpkin Spice Icing” recipe. She used to make loaves of pumpkin bread for Thanksgiving and Christmas and they were definitely a highlight. I hope you all love them as much as I do.”
3 cups sugar
1 cup vegetable oil
1 tsp vanilla
2 cups pumpkin puree
3 1/2 cups flour
1/3 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 cup nuts
2 sticks butter, softened
4 cups powdered sugar
4 Tbsp milk
3 Tbsp pumpkin puree
1/2 tsp cinnamon, plus extra for dusting
1/4 tsp nutmeg, plus extra for dusting
Preheat oven to 350 degrees. Mix all the pumpkin bread ingredients in order from sugar to nuts using a stand or electric hand mixer. Make sure to incorporate each ingredient before the next one is added. You can either spray or line the wells of a muffin tin. Spoon 1/3 cup of mixture into each well. Place in the oven for 25 minutes. You can also use a mini-loaf pan (8 mini-loaves per pan) as long as you adjust your baking time to 35-40 minutes.
While the cupcakes are baking, prepare the icing. Whip the butter, pumpkin, cinnamon and nutmeg together. Slowly begin to add in the powdered sugar with the mixer on the lowest level to avoid a powdered sugar bomb going off in your kitchen. Once all the sugar is incorporated well, add the milk and beat/whip for 2-3 minutes. Remove cupcakes from the oven and allow to completely cool.
Once cool, use a metal blade spatula, rubber spatula or a butter knife to ice the cupcakes. For a decorative touch you can dust the finished product with some cinnamon and nutmeg. Makes 24-30 cupcakes.