Pumpkin Bread with Orange Cream Cheese

Monday, October 7, 2013

Fall's weather is finally here. It came at the end of the weekend, and it's not going anywhere. It's the good kind of fall, though. The kind that's like, wear your sunglasses, but also a jacket. Drink iced coffee, but with pumpkin desserts. Spend time outside, but in boots. It's the kind of fall I can handle because it almost requires treats like this.

This is the first bread I've ever made, and I can't wait to make more in the next few weeks. Zucchini and banana are on the list, but pumpkin had to go first. What is it about that flavor that always tastes so good? Couple it with this orange cream cheese, and you'll really taste fall. The combination can't be beat.


For bread:
1-1/4 cups flour
1/3 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
3/4 cup sugar
1/2 cup brown sugar
1/3 cup canola oil
1/3 cup plain yogurt
1 cup pumpkin puree
1/3 cup sunflower seeds

For cream cheese: 
4 ounces cream cheese, softened
2 tablespoons sour cream
3 tablespoons sugar
2 teaspoons freshly grated orange zest


For bread:
Preheat oven to 350 degrees. Grease a standard 9x5 loaf pan.

In a mixing bowl, combine the flour, cornmeal, baking soda, salt and spices. Set aside.

In another bowl, mix the eggs, sugars, oil, yogurt and pumpkin until smooth. Add the dry ingredients in two batches, mixing until blended after each addition. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the sunflower seeds to cover.

Bake 50-60 minutes or until completely set and cooked through. Let cool on a wire rack for 10 minutes before turning out of the pan to cool completely.

For cream cheese:
Mix together the cream cheese, sour cream, sugar and orange zest until smooth and well-combined. Transfer to a small serving bowl (refrigerate, covered, if making ahead).

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