PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE
These
recipe easy to make. Very moist and yummy!
Servings : 8
INGREDIENTS
MAPLE CREAM CHEESE FILLING
·
8
oz vegan cream cheese, softened (225 g)
·
1
teaspoon lemon juice
·
1
teaspoon 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
·
⅛
teaspoon ground cloves
·
1
teaspoon baking soda
·
1
teaspoon baking powder
·
½
teaspoon salt
·
16
oz unsweetened pumpkin puree (450 g)
·
¾
cup vegetable oil (180 g)
·
¼
cup water (60 mL)
·
2
teaspoons vanilla extract
·
nonstick
cooking spray, for greasing
INSTRUCTION
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.
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 the oven and let cool for 15 minutes before inverting to remove
from the pan.
10. Slice
and serve.
11. Enjoy!
Recipe
from tasty.co
Delicious Food Recipes
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