Pumpkin Bread Cream Glaze (Print Version)
# Ingredients:
01 -
1 tbsp cornstarch.
02 -
1/2 tsp pumpkin spice.
03 -
4 tbsp room temperature unsalted butter (56g).
04 -
1/4 cup packed light brown sugar (60ml).
05 -
1 cup plus 1/2 cup all-purpose flour (191g total).
06 -
1/2 tsp salt.
07 -
1 tsp cinnamon powder.
08 -
3 tbsp regular white sugar (37.5g).
09 -
1/2 tsp baking soda.
10 -
1 tsp baking powder.
11 -
3 room-temperature large eggs.
12 -
1 cup plus 3/4 cup sugar, divided (315g total).
13 -
1 tsp vanilla extract.
14 -
15 oz of pumpkin puree (just over 1 2/3 cup).
15 -
1/2 cup regular vegetable oil (120ml).
16 -
1 tsp pumpkin spice blend.
17 -
1 tbsp pure vanilla extract.
18 -
3/4 cup chocolate chips (75g).
19 -
1 tbsp milk.
20 -
2 tbsp softened cream cheese (30g).
21 -
1/4 cup powdered sugar.
22 -
2 tbsp soft unsalted butter (28g).
# Instructions:
01 -
Set your oven to 350°F. Prep a loaf pan (9x5-inch) by applying a little grease, lining it with parchment, then greasing the parchment too.
02 -
Take a bowl and combine the flour, brown sugar, and white sugar. Mix in the softened butter using a fork until it clumps up. Stick it in the fridge while you move on to the batter.
03 -
Combine the flour with the baking powder, pumpkin spice, baking soda, cinnamon, cornstarch, and salt in a smaller bowl. Put this aside for now.
04 -
Grab your large bowl and whisk together the eggs, brown sugar, and white sugar with the mixer for a minute or two until they come together smoothly.
05 -
Pour the pumpkin puree, vanilla, and vegetable oil into the sugar-egg mixture. Stir gently until everything is blended well.
06 -
Slowly add the dry mix into the wet one, using a low mixer setting until it’s just blended. Toss in the chocolate chips and fold by hand with a spatula.
07 -
Pour your batter into the prepared loaf pan, then spread the chilled crumble topping evenly over the top.
08 -
Bake between 60-70 minutes. Around 50 minutes in, check the top—cover with foil if it’s getting too dark.
09 -
Let the bread sit and cool in the pan for about 20-30 minutes before you take it out.
10 -
Mix the cream cheese and butter until smooth, then stir in milk, vanilla, and powdered sugar. Tweak the consistency if needed with extra milk or sugar.
11 -
Once the pumpkin loaf has cooled off, drizzle the cream cheese glaze over the top, then enjoy a slice!
# Notes:
01 -
Before glazing, store at room temp for 3 days max. With the glaze, keep it refrigerated for 4-5 days.