Best Pumpkin Bread Ring With Maple Cream Cheese Filling Recipe By Tasty Recipes

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
• Slice and serve.
• Enjoy!

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1. Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
• 2. Add the maple extract or syrup and blend. Set aside for now.
• 3. In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
• 4. In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
• 5. Now gradually add the dry ingredients to your wet.
• 6. Stir in the nuts and raisins.
• 7. Pour half of the batter into three flour-greased 8" x 4" loaf pans.
• 8. Spoon the filling over the batter.
• 9. Use a spatula to spread it out carefully.
• 10. Add the remaining batter making sure to completely cover the filling.
• 11. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
• 12. Cool 10 minutes in the pans.
• 13. Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

PUMPKIN SWIRL BREAD

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.