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Pumpkin Bread Ring With Maple Cream Cheese Filling

by Merle O'Neal

Inspired by mybakingaddiction.com

Ingredients

for 8 servings

Maple Cream Cheese Filling

  • 8 oz
    vegan cream cheese, softened (225 g)
  • 1 teaspoon
    lemon juice
  • 2 teaspoons
    vanilla extract
  • 4 tablespoons
    pure maple syrup

Pumpkin Bread

  • 2 ½ cups
    all-purpose flour (310 g)
  • 1 cup
    brown sugar (220 g)
  • 1 teaspoon
    cinnamon
  • ⅛ teaspoon
    allspice
  • ¼ teaspoon
    nutmeg
  • ¼ teaspoon
    ground ginger
  • ¼ teaspoon
    ground cloves
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    baking powder
  • ½ teaspoon
    salt
  • 16 oz
    unsweetened pumpkin puree, 1 can (450 g)
  • ¾ cup
    vegetable oil (180 g)
  • ¼ cup
    water (60 mL)
  • 2 teaspoons
    vanilla extract
  • nonstick cooking spray, for greasing

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Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. 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 until ready to use.
  3. 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.
  4. In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
  5. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
  6. Generously grease a bundt pan with nonstick spray.
  7. 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.
  8. Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
  9. Remove the cake from oven and let cool for 15 minutes before inverting to remove from the pan.
  10. Slice and serve.
  11. Enjoy!
 

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