While it does not feel like Autumn/Fall in Kuwait, it is! So, to entertain my Autumn feels and pumpkin spice brainwashed mind, I experimented in the kitchen and attempted a pumpkin spice bread (pretty much-replaced banana with pumpkin and added extra spice). I planned on swirling cheesecake filling within the loaf, but it was only faintly visible as the cheesecake mixture was a bit runny and absorbed into the rest of the loaf whilst baking. It tasted delish though! So, I adapted the recipe and made the cheesecake filling thicker if you want to give it a bash! I know I will again! Either way, it was deliciously moist, not too sweet with a gentle hum of warming spices.
Pumpkin Spice Bread
- ½ c (125 ml) vegetable oil of your choice
- 200 ml castor sugar
- 2 large eggs
- 1 tsp (5 ml) vanilla essence
- 425 g pureed pumpkin
- ⅓ c (80 ml) plain yoghurt
- 2 c (500 ml) all-purpose flour
- 2 tsp (10 ml) cinnamon
- ½ tsp (2.5 ml) nutmeg
- ½ tsp (2.5 ml) allspice
- ½ tsp (2.5 ml) ground ginger
- 1 tsp 5 ml() baking powder
- 1 tsp (5 ml) bicarbonate of soda
- ½ tsp (2.5 ml) salt
Cream Cheese Swirl (optional):
- 125 g full fat cream cheese
- ¼ (60 ml) granulated sugar
- 2 Tbsp (30 ml) all-purpose flour
- 1 tsp (5 ml) cornflour
- ½ tsp (2.5 ml) vanilla essence
- 1 large egg beaten
- Handful of pumpkin seeds for sprinkling
- Preheat the oven to 180°C.
- Whisk the oil and sugar together until light and creamy.
- Whisk in the eggs and vanilla essence.
- Mix in the pumpkin puree and yoghurt.
- Sift the dry ingredients together and gently fold into the wet ingredients until well combined.
- Optional: whisk the cheesecake ingredients together until smooth.
- Pour half of the batter into a large lined and greased loaf tin. Create a swirl in the batter and add the cream cheese mixture to the deepened swirl. Gently spoon the remaining batter on top. Drizzle with any remaining cheesecake mixture and swirl around. Sprinkle with pumpkin seeds.
- Bake for +- 50 minutes.
- Allow to cool slightly before slicing.