Pumpkin Cream Cheese Icing Spice Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 oz cream cheese, room temperature1 large egg, room temperature, lightly beaten1/4 cup powdered sugar1 1/2 teaspoon pure vanilla extract3/4 cup brown sugar, lightly packed2 large eggs3/4 cup pumpkin puree2 tablespoons canola oil1 1/4 cups all-purpose flour1 1/4 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt3/4 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon ginger1/8 teaspoon clovesButter, 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.
Serving Size: Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user C_ANEMONE.
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.
Serving Size: Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 96.8
- Total Fat: 4.5 g
- Cholesterol: 29.5 mg
- Sodium: 74.9 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.4 g
- Protein: 2.0 g
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