1.Preheat oven to 375°F. In a stand mixer,
beat the eggs on high speed until foamy.
2.Add sugar, oil, BAILEYS®
Coffee Creamer Crème Brulée, pumpkin, and spice, and mix well on low speed
to avoid splashing.
3.In a 4-quart mixing bowl, combine the rest of the
dry ingredients (flour, salt, baking soda, and baking powder) and mix
together. Next, slowly add the dry ingredients to the liquid pumpkin mixture
and blend together on low speed, being sure to scrape down the sides to
incorporate all the flour evenly.
4.Spray two 8-inch loaf pans with
nonstick baking spray. Pour half of the bread batter into each pan. Place in
center of oven and bake for 35 to 45 minutes. The loaves should be golden
brown. To test if loaves are done, insert a toothpick in the center of each
loaf and remove it; it should come out clean. Remove loaves from oven and let
cool. Once cool, remove bread from baking pans and place on a cooling
5.To make the frosting, combine all ingredients in a mixing bowl
and beat on high, using a hand or stand mixer. Mix until peaks begin to form
and frosting is smooth.
6.Using a spatula or frosting blade, spread
frosting over top of pumpkin breads. Slice and enjoy.