An easy pumpkin bread recipe that is incredibly easy to whip together. Deliciously moist and bursting with flavour from the spices, this goes perfectly paired with the butter and cheese cream spread and tastes even better the day after!
An easy pumpkin bread recipe that is incredibly easy to whip together. Deliciously moist and bursting with flavour from the spices, this goes perfectly paired with the butter and cheese cream spread and tastes even better the day after!
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Pumpkin bread 2 cups wholewheat flour 1 tsp baking soda ½ tsp baking powder 2 tsp cinnamon 1 tsp ground nutmeg ½ tsp ground cloves ½ tsp salt 2 eggs ½ cup olive oil 1 cup maple syrup 1 can pumpkin puree 2 tsp finely grated gingerCream cheese spread 8 oz cream cheese 1 tsp vanilla extract 4 tbsp room temperature butter ⅓ cup powdered sugar
11. Preheat the oven to 176C and grease a 9x5 inch loaf tin with olive oil.
2. In a large bowl whisk together all the dry ingredients: wholewheat flour, baking soda, baking powder, spices and salt.
3. In another large bowl beat together the two eggs. Whisk in the rest of the wet ingredients: olive oil, pumpkin puree, maple syrup and finely grated ginger.
4. Slowly add the wet ingredients to the dry ingredients and fold together until just combined. Make sure not to overmix.
5. Pour the mixture into the loaf tin and bake in the preheated oven for 55- 60 minutes or until a toothpick inserted into the middle comes out clean.
6. Meanwhile use an electric mixer to mix together the cream cheese, butter, vanilla extract and powdered sugar. Place the mixture in the fridge for at least 45 minutes.
7. Once the pumpkin bread is done remove from the oven and leave on a wire rack to cool. Dust the bread with powdered sugar and enjoy with the cream cheese spread.
1. Preheat the oven to 176C and grease a 9x5 inch loaf tin with olive oil.
2. In a large bowl whisk together all the dry ingredients: wholewheat flour, baking soda, baking powder, spices and salt.
3. In another large bowl beat together the two eggs. Whisk in the rest of the wet ingredients: olive oil, pumpkin puree, maple syrup and finely grated ginger.
4. Slowly add the wet ingredients to the dry ingredients and fold together until just combined. Make sure not to overmix.
5. Pour the mixture into the loaf tin and bake in the preheated oven for 55- 60 minutes or until a toothpick inserted into the middle comes out clean.
6. Meanwhile use an electric mixer to mix together the cream cheese, butter, vanilla extract and powdered sugar. Place the mixture in the fridge for at least 45 minutes.
7. Once the pumpkin bread is done remove from the oven and leave on a wire rack to cool. Dust the bread with powdered sugar and enjoy with the cream cheese spread.
Ingredients
Directions
1. Preheat the oven to 176C and grease a 9x5 inch loaf tin with olive oil.
2. In a large bowl whisk together all the dry ingredients: wholewheat flour, baking soda, baking powder, spices and salt.
3. In another large bowl beat together the two eggs. Whisk in the rest of the wet ingredients: olive oil, pumpkin puree, maple syrup and finely grated ginger.
4. Slowly add the wet ingredients to the dry ingredients and fold together until just combined. Make sure not to overmix.
5. Pour the mixture into the loaf tin and bake in the preheated oven for 55- 60 minutes or until a toothpick inserted into the middle comes out clean.
6. Meanwhile use an electric mixer to mix together the cream cheese, butter, vanilla extract and powdered sugar. Place the mixture in the fridge for at least 45 minutes.
7. Once the pumpkin bread is done remove from the oven and leave on a wire rack to cool. Dust the bread with powdered sugar and enjoy with the cream cheese spread.