Pumpkin Bread with Cream Cheese Frosting
@cheftosca
Nothing beats pumpkin bread in the fall. This soft and fragrant cake is so easy to prepare, and irresistibly delicious.
Medium
60 min
8
Ingredients
Wet Ingredients:
- 425 g pumpkin puree
- 150 g brown sugar
- 60 g maple syrup
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water (for flax egg)
- 120 ml oil
- 60 ml soy milk
Dry Ingredients:
- 220 g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
La Cotta Cream Cheese Frosting:
- 2 La Cotta Nature
- 100 g maple syrup
Instructions
- Preheat your oven to 175°C. Grease and flour a loaf pan.
- In a small bowl, combine water and ground flaxseeds to create a flax egg. Let it sit for a few minutes until it thickens.
- In a large mixing bowl, combine the wet ingredients: pumpkin puree, brown sugar, maple syrup, flax egg, oil, and soy milk. Mix well until smooth.
- In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- While the pumpkin bread is baking, prepare the La Cotta Cream Cheese Frosting. In a bowl, combine the La Cotta with the maple syrup. Mix until smooth and creamy. Cool in the fridge while the bread is baking.
- Once the pumpkin bread is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the pumpkin bread is completely cooled, spread the La Cotta Cream Cheese Frosting over the top.
Harmony
This cream cheese frosting is the perfect harmony of La Cotta and maple syrup, super creamy but not too sweet!
One of my favorite cakes to make in the fall: it’s fluffy, decadent, and the slight tanginess of the frosting cuts through the sweetness of the cake.
@cheftosca
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