Serves 8
55 min
Pumpkin Bread with Cinnamon Cream Cheese Spread
Recipe GLPRd5695984b986e2
A moist and tender pumpkin loaf with warm spices, topped with a smooth and creamy cinnamon-infused cream cheese spread. Perfect for breakfast, brunch, or an afternoon treat.
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Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/4 cup canola oil
1/4 cup plain yogurt
1 teaspoon vanilla extract
2 large eggs
3/4 cup packed light brown sugar
4 oz cream cheese, softened
1 cup powdered sugar
Directions
Preheat your oven to 350°F. Lightly grease and flour a 9" by 5" loaf pan, then set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice.
In a separate mixing bowl, combine the pumpkin puree, canola oil, plain yogurt, vanilla extract, and eggs, stirring until well blended.
Add the packed brown sugar to the wet ingredients and mix until fully incorporated.
Pour the wet ingredient mixture into the dry ingredients and gently fold together until just combined. Do not overmix.
Transfer the batter to the prepared loaf pan and spread evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the bread to cool completely in the pan at room temperature.
Once cooled, turn the loaf out onto a cutting board and slice into 8 pieces.
For the cream cheese spread, beat the softened cream cheese in a large mixing bowl until smooth.
Add the powdered sugar and an additional 1 teaspoon ground cinnamon to the cream cheese, then beat until creamy and smooth.
Spread the cinnamon cream cheese mixture on each slice and serve. To store, wrap tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months.
