Pumpkin Bread with Whipped Ginger Cream Cheese
Our favorite pumpkin bread recipe! It’s the classic style, with warm spices and moist texture. Try some slathered with some Whipped Ginger Cream Cheese! The recipe includes single and double loaf measurements. One to eat now, and one to freeze…or one to gift…or 2 to eat!
Pumpkin Bread with Whipped Ginger Cream Cheese
Our favorite pumpkin bread recipe! It’s the classic style, with warm spices and moist texture. Try some slathered with some Whipped Ginger Cream Cheese! The recipe includes single and double loaf measurements. One to eat now, and one to freeze…or one to gift…or 2 to eat!
Servings
1 or 2 – 9″ x 5″ x 3″ loaves
Servings
1 or 2 – 9″ x 5″ x 3″ loaves
Ingredients
Pumpkin Bread SINGLE BATCH: 1 large 9” x 5” x 3” loaf
  • 4 large eggs
  • 116-ounce can pumpkinnot pumpkin pie filling
  • 1 2/3cups sugar
  • 2/3cup oilneutral oil
  • 2teaspoons vanilla
  • 3cups flourcan use half white whole wheat flour
  • 2teaspoons baking soda
  • 1teaspoon salt
  • 1teaspoon cinnamon
  • 1/2teaspoon ground cloves
  • 1/2teaspoon baking powder
  • 1tablespoon coarse turbinado sugarSuch as Sugar in the Raw
Whipped Ginger Cream Cheese:
  • 18-ounce package Cream Cheesesoftened
  • 1/3cup powdered sugar
  • 1teaspoon vanilla
  • 2teaspoons to 1 tablespoon finely minced crystallized gingeradjust amount to taste
Pumpkin Bread DOUBLE BATCH: 2 large 9″ x 5” x 3” loaves
  • 8 large eggs
  • 216-ounce cans pumpkinnot pumpkin pie filling
  • 3 1/3cups sugar
  • 1 1/3cup oilneutral oil
  • 1tablespoon + 1 teaspoon vanilla
  • 6cups flour can use half white whole wheat flour
  • 1tablespoon + 1 teaspoon baking soda
  • 2teaspoons salt
  • 2teaspoons cinnamon
  • 1teaspoon ground cloves
  • 1teaspoon baking powder
  • 2tablespoons coarse turbinado sugarsuch as Sugar in the Raw
Instructions
Bread: Single or Double Batch
  1. 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 one – two 9” x 5” x 3” loaf pans.
  2. Add eggs to large bowl (stand mixer bowl) and mix until lightly beaten. Add pumpkin, sugar, oil and vanilla and mix until well combined.
  3. Combine flour(s), baking soda, salt, cinnamon, cloves and baking powder in a separate bowl and whisk/stir together.
  4. 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.
  5. 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.
  6. 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.
  7. Store wrapped at room temperature for 1-4 days or freeze for 3 months.
Whipped Ginger Cream Cheese:
  1. 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.
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