Spiced Pumpkin Bread with Yogurt Cream Cheese Glaze by @healthyfitnessmeals
10 servings
🥣
360 ml
Vanilla skyr
🥚
2
Eggs
🎃
240 ml
Pumpkin puree
🥥
79 ml
Coconut oil
🍦
1 tsp
Vanilla extract
🍯
79 ml
Honey
🌾
210 g
All-purpose flour
🫙
1 tsp
Baking powder
🫙
0.5 tsp
Baking soda
🧂
2 tsp
Pumpkin pie spice blend
🪵
1 tsp
Cinnamon powder
🧂
Salt
🧀
110 g
Cream cheese
🥜
60 ml
Pecans
🍁
1 tbsp
Maple syrup
Preheat
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper for easy removal.
Whisk
Vanilla skyr
Eggs
Pumpkin puree
In a large bowl, whisk together the vanilla skyr, eggs, pumpkin puree, vanilla extract, coconut oil, and honey or maple syrup until smooth.
- Whisk
All-purpose flour- Pumpkin puree
Pumpkin pie spice blend
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Add
- All-purpose flour
- Pumpkin pie spice blend
- Vanilla skyr
Add the dry ingredients to the wet ingredients and gently mix until just combined, without overmixing.
PourPour the batter into the prepared loaf pan and smooth out the top.
- Bake
Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
CoolLet the pumpkin bread cool in the pan for about 10 minutes, then transfer it to a cooling rack and cool completely before adding the yogurt glaze.
- Add
- Vanilla skyr
Cream cheese
Maple syrup
Meanwhile, make the cream cheese glaze: add the vanilla skyr, softened cream cheese, and maple syrup (if using) to a bowl and whisk or beat until smooth and creamy.
Sprinkle
Pecans- Cream cheese
Once the pumpkin bread is completely cooled, spread the cream cheese icing over the top and sprinkle with the chopped pecans.
Spiced Pumpkin Bread with Yogurt Cream Cheese Glaze by @healthyfitnessmeals
10 servings
🥣
360 ml
Vanilla skyr
🥚
2
Eggs
🎃
240 ml
Pumpkin puree
🥥
79 ml
Coconut oil
🍦
1 tsp
Vanilla extract
🍯
79 ml
Honey
🌾
210 g
All-purpose flour
🫙
1 tsp
Baking powder
🫙
0.5 tsp
Baking soda
🧂
2 tsp
Pumpkin pie spice blend
🪵
1 tsp
Cinnamon powder
🧂
Salt
🧀
110 g
Cream cheese
🥜
60 ml
Pecans
🍁
1 tbsp
Maple syrup
Preparation Steps
Step 1/9
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper for easy removal.
Step 2/9
In a large bowl, whisk together the vanilla skyr, eggs, pumpkin puree, vanilla extract, coconut oil, and honey or maple syrup until smooth.
Step 3/9
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Step 4/9
Add the dry ingredients to the wet ingredients and gently mix until just combined, without overmixing.
Step 5/9
Pour the batter into the prepared loaf pan and smooth out the top.
Step 6/9
Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
Step 7/9
Let the pumpkin bread cool in the pan for about 10 minutes, then transfer it to a cooling rack and cool completely before adding the yogurt glaze.
Step 8/9
Meanwhile, make the cream cheese glaze: add the vanilla skyr, softened cream cheese, and maple syrup (if using) to a bowl and whisk or beat until smooth and creamy.
Step 9/9
Once the pumpkin bread is completely cooled, spread the cream cheese icing over the top and sprinkle with the chopped pecans.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
240 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
53 minutes
Overall
1 hour 8 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@healthyfitnessmeals
Origin
Cuisine
American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos