Indulge your taste buds in the delightful symphony with this luscious Pumpkin Bread with Cream Cheese Frosting. A moist and spiced pumpkin loaf, where each golden slice unveils a perfect balance of warmth and sweetness. Topped with a sumptuous layer of Cream Cheese Frosting that blankets the entire loaf. Creamy, tangy, and just sweet enough, this frosting elevates the pumpkin bread to a level of pure indulgence. The smoothness of the cream cheese complements the earthy pumpkin tones, creating a symphony of flavors that leaves you craving just one more slice. Whether enjoyed as a morning treat with your coffee or as a delightful dessert, this Pumpkin Bread transforms each bite into a journey of autumnal bliss.
Ingredients Pumpkin Bread with Cream Cheese Frosting
Wet ingredients
425 g pumpkin puree
150 g brown sugar
60 g happy maple syrup (goût riche)
1 TBSP ground flaxseeds
2.5 TBSP water (for flax egg)
120 ml oil
60 ml soy milk
Dry Ingredients
220 g all-purpose flour
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
La Cotta Cream Cheese Frosting
2 New Roots La Cotta
100 g happy maple syrup (goût riche)
How to
Preheat your oven to 175°C. Grease and flour a loaf pan.
In a small bowl, combine water and ground flaxseeds to create a flax egg. Let it sit for a few minutes until it thickens.
In a large mixing bowl, combine the wet ingredients: pumpkin puree, brown sugar, maple syrup, flax egg, oil, and soy milk. Mix well until smooth.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
While the pumpkin bread is baking, prepare the La Cotta Cream Cheese Frosting.
In a bowl, combine the New Roots La Cotta with the happy maple syrup (goût riche). Mix until smooth and creamy. Cool in the fridge while the bread is baking.
Once the pumpkin bread is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the pumpkin bread is completely cooled, spread the La Cotta Cream Cheese Frosting over the top. Enjoy!