I finally got around to posting this! YAY!
This recipe was inspired by and adapted from the original recipe by Amanda Rettke at IAmBaker.net
Go THERE for the recipe and come back here to see the ingredient changes I made!
This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.
Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!
You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!
Are you ready? Let’s go!
By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.
Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.
To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.
Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.
Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.
These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!
Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!
If you know me, you know I’m always looking for something sweet. Make it pumpkin and I’m yours.
Make it cheesecake, though? I’m yours forever.
When I found this recipe on Pintrest, I immediately knew I would have to make it at some point. And that some point is now.
It didn’t turn out as sweet as I has expected it to be, but it was still pretty tasty. I even layered one with some pumpkin protein brownies and another with a pumpkin breakfast protein cookie and cool whip for a super yummy trifle! I promise you, the pictures don’t do it any justice. I had put two together the night before Thanksgiving in an attempt to save some time in the morning and the result was runny cool whip and a deflated trifle.
Boo, you whore.
I’m sure it’ll be tasty just the same. Lesson learned? Don’t make these ahead of time.. and if you do, use tub cool whip and not from the can.
Makes 8 servings
Calories: 160 | Protein: 8.6g | Sugar: <5g