Pumpkin Bread with Whipped Ginger Cream Cheese Recipe

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Our Favorite Pumpkin Bread!

It’s the classic style, with warm spices and moist texture. I top ours before baking with coarse turbinado sugar, it makes for a delicious crunch on the top. While the bread is delicious on its own, it’s a special treat to slather your slice with some Whipped Ginger Cream Cheese!

This bread is great for gifting as it lasts (and I think even improves) after a day or so tightly wrapped at room temperature. I’ve included recipes for both a single and a double batch. Happy fall all!



Pumpkin Bread  with Whipped Ginger Cream Cheese

Tina Verrelli – epicuricloud.com

 

INGREDIENTS:

Pumpkin Bread SINGLE BATCH:

1 Large Loaf

 9” x 5” x 3” pan

 

4 large eggs

1 (16 ounce) can pumpkin (not pumpkin pie filling)

1 2/3 cups sugar

2/3 cup oil (I use avocado, safflower or canola)

2 teaspoons vanilla

3 cups AP flour (or can use 1 ½ cups all-purpose flour & 1 ½ cups white whole wheat flour)

2 teaspoons baking soda

1 teaspoons salt

1 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

1 tablespoon coarse turbinado sugar (Such as Sugar in the Raw)

 

Whipped Ginger Cream Cheese:

1 (8-ounce) package Cream Cheese, softened

1/3 cup powdered sugar

1 teaspoon vanilla

2 teaspoons – 1 tablespoon finely minced crystallized ginger (adjust amount to taste)

 

Pumpkin Bread DOUBLE BATCH:

2 Large Loaves:

 9” x 5” x 3” pans

 

8 large eggs

2 (16 ounce) cans pumpkin (not pumpkin pie filling)

3 1/3 cups sugar

1 1/3 cup oil (I use avocado, safflower or canola)

1 tablepooon + 1 teaspoon vanilla

6 cups AP flour (or can use 3 cups all-purpose flour & 3 cups white whole wheat flour)

1 tablespoon + 1 teaspoon baking soda

2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon baking powder

2 tablespoons coarse turbinado sugar (Such as Sugar in the Raw)

DIRECTIONS:

 

Arrange oven rack to lower-center position.  Preheat oven to 350 F degrees.  (If using dark pans, reduce oven temperature to 325 F degrees.)

 

Grease just the bottoms of two 9” x 5” x 3” loaf pans.

 

Add eggs to large bowl (stand mixer bowl) and mix until lightly beaten.  Add pumpkin, sugar, oil and vanilla and mix until well combined.  Combine flour(s), baking soda, salt, cinnamon, cloves and baking powder in a separate bowl and whisk/stir together.  While mixing gently/on low speed, add flour mixture to wet ingredients. Mix until just combined being careful not to over mix.  Pour batter into prepared pans.  

 

Sprinkle 1 tablespoon turbinado sugar over the batter in (each) pan.  Bake for about 1 hour and 20 minutes or until a bamboo skewer or toothpick comes out clean.  You can take the internal temperature with an instant read thermometer. It should read 195 - 200 F degrees in the center when done.  Allow to cool 10-15 minutes in pan.  With a thin sharp knife, loosen the edges of the bread then remove to a wire rack.  Cool completely, then wrap in plastic wrap.  If freezing, wrap also with a layer of foil.  

 

Store wrapped at room temperature for 1-4 days or freeze for 3 months.

 

Whipped Ginger Cream Cheese:

 

Use hand or stand mixer with whip/whisk to mix together cream cheese, powdered sugar, vanilla and ginger.  Whip until light and fluff.  Store in refrigerator.

PRINTABLE RECIPE: Pumpkin Bread with Whipped Ginger Cream Cheese