These bite-sized cake balls look and taste just like pumpkin. Try them for a festive Halloween dessert or any fall party.
Crumble the baked and cooled pumpkin bread into a large bowl and work it gently between your fingers until it is in small pieces.
Add the frosting to the pumpkin bread crumbs, and stir them together until they're well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting, to get it to a workable consistency.
Use a small 1-inch candy scoop or a spoon to scoop out small balls of pumpkin bread. Roll them between your palms until perfectly round, then place them on a baking sheet covered with parchment or waxed paper. Chill the balls for 2-3 hours or until firm.
Place the orange candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
Use a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.
Melt the chocolate chips or chocolate candy coating in the microwave, and stir the melted chocolate into the remaining melted orange coating, to make a deeper orange color. Transfer the dark orange color to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of the truffles to represent the pumpkin's creases.
Melt the green candy coating in a microwave-safe bowl, and transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green candy on top of each pumpkin to represent the vines. Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.
1-inch candy scoop or spoon
Piping bag fitted with small round tip
Beat cream cheese, butter, and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, beating well. If necessary, gradually beat in milk to reach spreading consistency.
Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Makes 2 loaves (32 servings).