Pumpkin Bread with Maple Cream Cheese

Nothing says cozy like a warm slice of pumpkin bread, especially when it’s slathered with creamy maple goodness. This Pumpkin Bread with Maple Cream Cheese recipe is the epitome of comfort baking. As the leaves begin to change and the air turns crisp, I find myself reaching for pumpkin-flavored goodies more and more. Trust me, this bread is not only moist and satisfying but is also perfect for breakfast or as an afternoon snack. Who doesn’t love the sweet smell of spices wafting through the house?

Pumpkin bread has been a cherished autumn tradition for many, often evoking fond memories of gatherings and family celebrations. What makes my version stand out is the maple cream cheese frosting that adds a delightful sweetness and a creamy texture that pairs beautifully with the rich pumpkin flavors in the bread. This recipe brings together everything we love about fall: the nostalgic flavors, the warm spices, and that lovely pumpkin hue that brightens up any table.

Ingredients

• 2 cups all-purpose flour
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

Step 1:

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. This will ensure your pumpkin bread pops right out when it’s done baking.

Step 2:

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk them together until the mixture is smooth and well combined.

Step 3:

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay.

Step 4:

Pour the batter into the prepared loaf pan and give it a gentle shake to level it out. Bake in the oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Step 5:

While the bread is baking, let’s whip up that delicious maple cream cheese frosting. In a medium bowl, blend together 8 ounces of softened cream cheese, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract until creamy and smooth.

Step 6:

Once your pumpkin bread is done, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, generously spread the maple cream cheese frosting on top.

Nutritional Information

This recipe yields around 10 slices. Each slice of this delightful pumpkin bread with maple cream cheese contains approximately:
– 250 calories
– 12g fat
– 33g carbohydrates
– 3g protein

These values are estimates and can vary based on the specific ingredients used.

Healthier Alternatives

If you’re looking for a lighter twist, you can substitute half of the oil with unsweetened applesauce, or use whole wheat flour instead of all-purpose flour for a nuttier flavor. Want a vegan alternative? Substitute the eggs with flaxseed meal mixed with water. It works like a charm.

Serving Suggestions

Serve your pumpkin bread as a standalone treat, or pair it with a hot cup of coffee or tea. This bread makes a fantastic addition to a brunch spread alongside my lovely honey cookies. For an extra touch, consider adding some toasted nuts or chocolate chips into the batter for added crunch.

Common Mistakes

One common mistake when making pumpkin bread is not using pure pumpkin puree. Make sure to grab the right one, pumpkin puree, not pumpkin pie filling, which has other added sugars and spices. Also, be sure to measure your flour properly; too much flour can lead to dense bread.

Chef’s Notes

• For extra flavor, add chopped walnuts or pecans to the batter, it gives the bread great texture.
• Make sure your eggs are at room temperature. This helps integrate everything smoothly.
• Once cooled, this bread can be stored in an airtight container for up to a week, or you can freeze it for up to three months.

FAQs

• Q1: Can I make muffins instead of a loaf?
  A1: Absolutely; Adjust the baking time to about 20-25 minutes for muffins.
• Q2: Can I leave out the cream cheese frosting?
  A2: Of course; The pumpkin bread is delicious on its own if you prefer a lighter option.
• Q3: How can I make it gluten-free?
  A3: You can substitute the all-purpose flour with a gluten-free flour blend, and it should work well.

Nothing beats the warmth of fresh-baked pumpkin bread, especially when shared with loved ones. Enjoy a slice (or two) this autumn and let the cozy flavors of pumpkin and maple warm your heart. If you’re looking for more delightful recipes, check out my Dulce de Leche Cake Recipe. Happy baking!

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