Pumpkin Bread Ring With Maple Cream Cheese Filling
4.8(598)
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
Maple Cream Cheese Filling
8 oz vegan cream cheese (225 g), softened
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
Nutrition Info
Calories 502
Fat 27g
Carbs 58g
Fiber 4g
Sugar 24g
Protein 7g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
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. Step
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. Step
In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
5. Step
Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
6. Step
Generously grease a bundt pan with nonstick spray.
7. Step
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. Step
Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
9. Step
Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
