Pumpkin Bread with Cream Cheese Glaze

Pumpkins are right at the top of my favorite things list. Yesterday, my Mom & I went on the hunt for the perfect pumpkins. We visited our favorite farm stands and pumpkin farms, and found exactly what we were looking for. Thanks to our little excursion yesterday, my porches & yard are appropriately donned for the season. 🙂

After being around so many pumpkins yesterday, I was in the mood for something pumpkin-y, so I decided to make a loaf of pumpkin bread last night. I found this particular recipe last year on my favorite low carb website: Peace, Love, & Low Carb (www.peaceloveandlowcarb.com). I made a few minor changes to the recipe to meet my needs (nothing major). You can find the original pumpkin bread recipe here. Also, if you don’t want to make low carb bread, just use regular sugar and all purpose flour (however, I don’t know WHY anyone would want to use sugar or flour–that’s some evil stuff, people 😉 ).

Okay, so without further ado, here’s my modified pumpkin bread recipe (ENJOY):

PUMPKIN BREAD WITH CREAM CHEESE GLAZE

Bread ingredients:

  • 4 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/4 cup Splenda (you may want to only add 1 cup at first & taste the batter to determine if you need more sweetener)
  • 2 eggs
  • 1 cup pumpkin
  • 1 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbs pumpkin pie spice
  • 1/2 tsp pure vanilla extract

Glaze ingredients:

  • 4 oz. cream cheese, softened
  • 2 Tbs. butter, softened
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup Splenda

How to:

  1. Preheat oven to 350.
  2. Spray a loaf pan with cooking spray.
  3. Mix cream cheese, butter, & Splenda in food processor.
  4. Add eggs one at a time to cream cheese mixture.
  5. Add almond flour, baking powder, salt, pumpkin pie spice to food processor & blend well.
  6. Scrape the sides of the food processor to ensure all ingredients are incorporated well.
  7. Add vanilla extract to the mixture & process until well blended.
  8. Scrape the sides of the processor one last time to make sure all ingredients are mixed well.
  9. Pour batter into greased loaf pan & bake for 45 minutes.
  10. While bread is baking, make glaze.
  11. Once bread is done, cool for 10 minutes, then remove from pan.
  12. Allow the bread to cool for about 30-45 minutes before adding the glaze.

And for the glaze:

  1. Add cream cheese & butter to food processor & process until well blended.
  2. Add Splenda & process until well incorporated.
  3. Add vanilla & cinnamon & blend.
  4. Scrape the sides of the food processor to ensure all ingredients are mixed well.
  5. Once bread is cooled, pour glaze over the bread & spread with a plastic spatula.
  6. ENJOY! 🙂 🙂 🙂

***UPDATE 10/5/2013: Today, I made another loaf of pumpkin bread without adding baking powder. My last run was a bit bitter & I had a feeling deleting the baking soda would eliminate the bitterness. I was correct! So, if you wish to eliminate the baking powder, it will prevent any bitterness. The bread will be a little more dense without the baking powder, but I prefer the denseness to bitterness. What you choose to do is a personal preference. 🙂

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