pumpkin spice bread
Pumpkin Spice Bread
This pumpkin spice bread recipe is a snap to pull together. Pumpkin puree and maple syrup add sweetness to help cut down the amount of added sugar while ensuring this healthy loaf stays moist and tender. This easy quick bread is finished off with a sweetened cream cheese spread over the top to complement the spices.
Ingredients:
- 1 ¾ cups whole-wheat pastry flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup unseasoned pumpkin puree
- ½ cup pure maple syrup
- ¼ cup neutral oil, such as canola or avocado
- 2 large eggs
- ¾ cup confectioners' sugar
- 2 ounces reduced-fat cream cheese, softened
- ½ teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk flour, cinnamon, baking soda, salt, ginger, nutmeg and allspice in a large bowl. Whisk pumpkin, maple syrup, oil and eggs in a medium bowl. Make a well in the center of the flour mixture; pour in the pumpkin mixture and whisk until thoroughly combined, about 1 minute.
- Pour the batter into the prepared pan; bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 5 minutes. Run a knife along the edge of the pan to remove the loaf; place on a wire rack to cool completely, about 1 hour.
- Meanwhile, beat confectioners' sugar and cream cheese with an electric mixer on medium speed until combined, about 1 minute. Add vanilla and beat until combined. Spread over the cooled bread.
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