Pumpkin-based desserts can tend to overwhelm people with their strong flavor, but this homemade pumpkin bread has a perfect balance of rich pumpkin and sweet cream cheese. Posted by thecakebarn November 20, 2020 November 21, 2020 Posted in Breads, Breakfast, Cakes Tags: fall baking, healthy baking, pumpkin. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Instead of adding half of your bread batter to the pan before the cream cheese, we are adding 2/3 because the cream cheese filling can settle during baking. Like many people I’m sure, around this time of year I always have an excess of pumpkin puree waiting to be used. I hope your home is full of warm foods and thankful hearts this season ❤, a documentation of my baking adventures, from my home to yours I was a little dissapointed with the end result. Remove and let it sit for 5-10 min until cool enough to handle, then turn out onto a cooling rack to cool completely. Grease a 9 x 5 loaf pan with cooking spray, set aside. In a large bowl, whisk together egg, pumpkin, granulated sweetener, applesauce, coconut oil, vanilla, … Once loaf is completely cool, spread over cream cheese frosting. pumpkin pie spice (1/2 tsp. Will definitely check it out, thanks for sharing . Healthy Pumpkin Bread w. Maple Cream Cheese Frosting. cloves or allspice), Optional add-ons: nuts, chocolate chips, etc. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Your email address will not be published. cinnamon + 1/2 tsp. This ensures a beautiful marbled effect in the middle of the loaf once it’s baked. Make sure to use canned PURE pumpkin, not pumpkin pie filling. Set aside. This moist pumpkin bread is thick, cake-like, filled with pumpkin flavor, and stuffed/topped with a layer of cream cheese. Change ), Healthy Pumpkin Bread w. Maple Cream Cheese Frosting, Healthy Pumpkin Bread w. Maple Cream Cheese Frosting — Cake Barn | My Meals are on Wheels, 1/3 c. honey or maple syrup (I used half each), 1/2 c. almond flour (or oat flour for nut-free), 1 1/2 tsp. I’ve had traumatic experiences replacing regular flour with oat…so I subbed just a portion out for almond. Posted by thecakebarn November 20, 2020 November 21, 2020 Posted in Breads, Breakfast, Cakes Tags: fall baking, healthy baking, pumpkin. Combine all frosting ingredients until smooth. Another note – I used Trader Joe’s maple agave which seems less viscous and more sweet than pure maple syrup, although the difference is probably negligible. … If you’re feeling bold or have experience baking with gluten-free flours, feel free to play around with proportions and use your own flour blend as long as you end up with 1 3/4 cup (~225 grams) total. Be sure to grease and flour your loaf pan thoroughly so the loaf doesn’t stick. Don't spread it around too much, or you may disturb the cream cheese filling underneath. Change ), You are commenting using your Twitter account. Like many people I’m sure, around this time of year I always have an excess of pumpkin puree waiting to be used. Whisk together the sugar and oil in a large bowl until well combined. Baking Soda: To get the perfect rise, you will need some baking soda. Salt: A little dash of salt will bring out the sweetness. It tasted fine but the cream cheese center was especially tricky to set up. If you are wondering what makes pumpkin bread crumbly, it’s usually a lack of moisture. Bake 55 min.or until toothpick inserted in centers comes out clean. Happy baking & happy almost-Thanksgiving! Stir in gently with a spatula and do not overmix. Salt: A little dash of salt will bring out the sweetness. ( Log Out /  Preheat oven to 325F, prep a 9×5″ loaf pan with parchment. In a medium bowl, whisk together cream cheese, egg, maple syrup, and flour with an electric mixer. https://therecipecritic.com/500-calories-pumpkin-cream-cheese-bread Feel free to add a splash of vanilla or almond extract to give your filling an extra-special flavor. You can also use parchment paper in the loaf pan for easy removal (follow this wonderful tutorial for. With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite. Log in. Bake for 60-70 min until a toothpick inserted into the thickest area comes out clean. I prefer using ceramic or glass loaf pans for health reasons and avoiding aluminium and non stick versions. What You’ll Need For Pumpkin Bread with Cream Cheese Icing. Spoon about 2/3 of the batter evenly into the bottom of prepared loaf pans, reserving the other 1/3 of the batter for later. Allow to fully cool before slicing and serving. Change ), You are commenting using your Google account. Spread reserved pumpkin bread batter over the top of cream cheese filling, smoothing carefully with a spatula. Combine pumpkin, butter or margarine, beaten egg, and water. Whisk until creamy and there are no cream cheese lumps. This is essential to ensure the proper texture of your bread as well as reduce sugar. Baking Soda: To get the perfect rise, you will need some baking soda. Pumpkin Pie Spice: So much incredible pumpkin flavor comes from the pumpkin … Cool bread in loaf pans for 15-20 minutes before turning out into wire racks. In a small mixing bowl, combine pumpkin, cream cheese, 1/4 cup brown sugar, and pumpkin spice. Change ), You are commenting using your Facebook account. Bake loaves for 45-50 minutes or until top is golden and a toothpick inserted in center of loaf comes out clean, or with a few moist crumbs. Divide cream cheese filling and pour it into both loaf pans, spreading evenly. Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. The cream cheese center was a sparse almost undetectable ribbon. If you like a lot of pumpkin spice, feel free to add extra (or some additional ground cinnamon) to the recipe. https://www.kraftwhatscooking.ca/recipe/pumpkin-cream-cheese-bread-213446 If you want visit our bilingual food&travel website to see recipes, stories, trips and much more! We are using applesauce and coconut oil to keep our bread nice and moist. Allow cream cheese to come to room temperature before baking for easy mixing of the filling. Preheat oven to 350 degrees. Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans. Reserve 2 cups of the pumpkin batter. For pumpkin bread: All-purpose Flour: The base of the bread is all-purpose flour. ; remove from pans … What You’ll Need For Pumpkin Bread with Cream Cheese Icing. nutmeg + 1/4 tsp. For pumpkin bread: All-purpose Flour: The base of the bread is all-purpose flour.