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Well it is officially fall now. And what better to start it off than with a pumpkin recipe? I have been craving this exact recipe and it tasted delicious…I wont lie. Even the hubs enjoyed it and he isn’t a fan whatsoever of pumpkin (high five).
So here it is. This delicious spiced pumpkin bread recipe with this creamy topping that makes your mouth just water. Enjoy!
Pumpkin & Cheese Spice Bread
Yields 3 mini loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep)
For the Cheese Batter:
8 oz cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
For the Pumpkin Spice Batter:
3/4 cup brown sugar, lightly packed
2 large eggs
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
Butter, to grease the pans
For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
For the Pumpkin Spice Batter: Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.
Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.
Tis the season! (I have been slacking a bit in the recipe department so I am sorry).
This beautiful Sunday morning was a pancake pumpkin morning. They taste fantastic, yummy and mouth watering. When fall comes around, I think most can attest, canned pumpkin puree is in the grocery cart every grocery run you make. There is always something to use it for. Since it is fall, it is only the right thing to do.
My husband is not the biggest fan of pumpkin, but he did enjoy these…especially when I added the chocolate chips to his. Hope you all enjoy this recipe (does my picture look like cookies? it does to me…but it really is pancakes).
1 1/4 c. all-purpose flour
2 TBL. sugar
2. tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. cinnamo
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 c. milk
6 TBL. pumpkin puree
2 TBL. butter, melted
– Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg & cloves in a medium bowl.
– Whisk together milk, pumpkin, butter & egg in a separate bowl. Fold into dry ingredients.
– Melt butter or oil (whichever you choose) in a skillet over medium heat.
– Pour and cook approximately 3 minutes per side. **this is where you can add your chocolate chips**
– Serve with butter & maple syrup
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 1/4 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz. cream cheese
- 3/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
- Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
- While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.