Pumpkin Bread With Cream Cheese Glaze (Print Version)
Ingredients:
01 -
1/2 cup all-purpose flour (63g).
02 -
1/4 cup light brown sugar (60ml).
03 -
3 tbsp white granulated sugar (37.5g).
04 -
1/2 tsp pumpkin spice.
05 -
4 tbsp unsalted butter, softened (56g).
06 -
1 1/2 cup all-purpose flour (191g).
07 -
1 tbsp cornstarch.
08 -
1 tsp baking soda.
09 -
1/2 tsp baking powder.
10 -
1/2 tsp salt.
11 -
1 tsp pumpkin spice.
12 -
1 tsp ground cinnamon.
13 -
3 large eggs, room temperature.
14 -
3/4 cup white sugar (150g).
15 -
3/4 cup brown sugar (165g).
16 -
15 oz pumpkin puree (about 1 2/3 cup).
17 -
1/2 cup vegetable oil (120ml).
18 -
1 tbsp vanilla extract.
19 -
1/2 cup chocolate chips (75g).
20 -
2 tbsp cream cheese, softened (30g).
21 -
2 tbsp unsalted butter, softened (28g).
22 -
1/4 cup powdered sugar.
23 -
1 tbsp milk.
24 -
1/2 tsp vanilla extract.
Instructions:
01 -
Preheat oven to 350°F. Grease a 9x5-inch loaf pan, line with parchment paper, and grease the parchment.
02 -
For the crumble topping, mix flour, granulated sugar, and brown sugar in a bowl. Add butter and mix with a fork until crumbly. Refrigerate while making the batter.
03 -
In a small bowl, mix the flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.
04 -
In a large mixing bowl, beat eggs, white sugar, and brown sugar with an electric mixer for 1-2 minutes until well incorporated.
05 -
Add pumpkin puree, oil, and vanilla to the egg mixture and mix until combined.
06 -
Add dry ingredients and mix on low until almost combined, then stir in chocolate chips with a spatula.
07 -
Pour batter into the prepared loaf pan and top with the crumble mixture.
08 -
Bake for 60-70 minutes, checking at 50 minutes. Cover with foil if the bread is browning too quickly.
09 -
Cool for 20-30 minutes before removing from the pan.
10 -
For the cream cheese glaze, beat cream cheese and butter until smooth, then add powdered sugar, milk, and vanilla. Adjust consistency with more powdered sugar or milk if needed.
11 -
Drizzle the glaze over the cooled pumpkin bread and serve.
Notes:
01 -
The bread can be stored at room temperature without the glaze for up to 3 days, or refrigerated with the glaze for 4-5 days.