Monday, 14 October 2013

Pumpkin bread with maple syrup and cream cheese

Soft and moist sweet pumpkin bread with cinnamon and vanilla cream cheese.  Perfect for breakfast or with a cup of tea!

  • 1 cup plain flour
  • 1/2 tsp bicarb. of soda
  • 1/2 cup pumpkin puree 
  • 1 egg
  • 1/2 cup caster sugar
  • pinch of salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp mixed spice
  • 1/4 cup vegetable oil
For the cheese swirl:
  • 200g cream cheese
  • 6 tbsp maple syrup
  • 1 1/2 tbsp plain flour
  • 1 egg
  • 1 tsp vanilla paste or extract

To make the cheese mixture mix the cream cheese, maple syrup, vanilla, flour and an egg until smooth and well combined and set aside.

In a bowl combine the sugar, pumpkin puree, an egg and oil and mix until fluffy and well combined.  Add remaining ingredients and mix until smooth.  

Pour half of the mixture into a lined 10cm x 22cm tin, then pour the cheese mixture over it and top with the remaining pumpkin batter.   

Bake in a pre-heated oven at 160C for 40-60 minutes.  Leave to cool before cutting.


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