Recipe: Pumpkin Bread with Cream Cheese Drizzle

It’s starting to feel really cozy in Philadelphia these days. I can tell because not only is it chilly out, but I’m making and craving soups, drinking bold (+ sometimes funky) wines at night, and spending most of my days underneath our heated blanket wondering how I lived life without a heated blanket. PLUS I’m bringing you back-to-back pumpkin recipes because it’s the best time of year (baking-wise).

Recently I’ve found myself revisiting some of my favorite recipes, making an Apple Crisp the last weekend, as well as my favorite I’m-spending-Friday-night-in cookies: Funfetti Cookies. But I didn’t want my favorite baking season to fly by without another pumpkin recipe. I don’t usually share a recipe that I found someplace else, but this Pumpkin Bread recipe is just too good not to share. You can find it below, or on the Bon Appetit website.

Pumpkin Bread with Cream Cheese Drizzle

Adapted from this recipe

Pumpkin Bread

  • Nonstick vegetable oil spray

  • 2½ cups all-purpose flour

  • 2 tsp. ground cinnamon

  • 2 tsp. kosher salt

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. grated nutmeg

  • ⅛ tsp. ground cloves

  • 2 large eggs

  • 1 15-oz. can pumpkin purée

  • 1 Tbsp. plus 1 tsp finely grated ginger (from about one 3" piece fresh ginger)

  • 1½ cups plus 1 Tbsp. sugar

  • 1 cup extra-virgin olive oil

Cream Cheese Drizzle

  • 4 ounces cream cheese, softened

  • 2 tablespoons butter, softened

  • 1 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2-3 tablespoons milk

Make your bread: Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

Transfer batter to prepared pan; smooth top with a spatula. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, for me, this took more like 90mins to 2 hours to cook thoroughly (even though you can tell from the photos that I could have left it in a few minutes longer…)

Let cool slightly. Using overhang, transfer bread to a wire rack and let cool.

While your bread cools, make your drizzle. In the bowl of an electric mixer, whisk cream cheese and butter until light and fluffy. Add in vanilla. Mix in powdered sugar and 2 tablespoons on milk. Add more milk until glaze is slightly pourable. Once bread has cooled, drizzle the glaze over the cake and serve.

Bread can be kept for several days. Wrap tightly with plastic wrap. A note, I know this bread looks a little undercooked in my photos. In our house, we lean for towards undercooked than overcooked. The cooking time in the recipe leaves room for your perfect doneness.

pumpkin cake 4.jpg

Recipe: Lemon Blueberry Donuts

I rarely bake for anyone other than myself or the blog. It just ends up happening that way. So when I have the opportunity to bake specifically for someone, it's always an enjoyable change. You get to think about them and what flavors they like or what their favorite treats are. It's like a specially curated birthday present, but better because it's made from butter and sugar and we get to eat it.

Today we're talking birthday treats, which are the best kind of treats in my opinion. Each year I ask G what kind of treat he would like me to bake for his birthday. Two years ago I made him these Funfetti Birthday Cake Ice Cream Sandwiches and last year he requested this Blueberry and Custard Sheet Cake. This year, it was lemon and blueberry donuts with a cream cheese frosting. Sounds delicious, right? 

Lemon Blueberry Donuts

Makes 

For Donuts:
2 cups flour
1/2 cup cake flour
1/2 cup sugar
zest of 1 lemon
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick butter, cold and cubed
2 eggs
1/2 cup plain greek yogurt
1/4 cup milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup blueberries

Cream Cheese Frosting:
8 oz cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
rainbow sprinkles

Preheat oven to 350 degrees and prepare donut pan by spraying with nonstick cooking spray.

Begin by mixing lemon zest and sugar in a small bowl and working the two together with a spoon (or fingers) until mixture is clumpy and fragrant. In a large bowl, mix together flours, lemon sugar, baking powder, baking soda, and salt until combined. Add the cubes of butter and using a pastry blender (or your hands) cut the butter into the dry ingredients until mixture is sand-like with bits of butter throughout.

In a medium bowl, whisk eggs until fluffy. Add in yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Before completely combined, add the lemon juice and continue to fold together until mixture is smooth. Lastly, add blueberries and fold them in.

Scrape the batter into a pastry bag with a tip large enough for the blueberries to pass through (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Make your frosting: In the bowl of an electric mixer, cream together softened butter and cream cheese. Slowly add in powdered sugar and vanilla extract until all is combined. If your frosting needs to be softer, add in milk one tablespoon at a time until you have your desired consistency. Using an off-set spatula, frost your donuts and top with rainbow sprinkles.

I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the glaze to soften. Enjoy!

Recipe: Carrot Cake Donuts

Here's the thing: jetlag is a killer.

Anyone who follows me over on Instagram knows that G and I spent the end of February/beginning of March in Kathmandu, Nepal for a wedding/vacation. This is by far the furthest from home I've ever been and I knew jetlag would be an issue coming home. We planned to land home on a Friday afternoon so we would have a full weekend to sleep and get back up to speed. By I severely underestimated this jetlag. After an initial weekend of sleeping, we spent all of last week going to work and sleeping. By the end of the week I found myself on a wonderful schedule where I would fall asleep at 8 pm and wake up at 4am ready to go for the day. 🙄

Saturday was the first day I started to feel like a normally functioning human being and I made you these Carrot Cake Donuts in celebration. Happy first week of spring!

Carrot Cake Donuts

Yields 18 donuts

For Donuts:
2 cup all-purpose flour
1/2 cup cake flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 stick butter, cold and cut into cubes
2 eggs
1 cup plain Greek yogurt
2 teaspoon vanilla extract
2 cups grated carrot
1/4 cup chopped walnuts

Cream Cheese Frosting:
8 oz cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
rainbow sprinkles
toasted coconut

Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.

Make your donuts: In a large bowl, whisk together both flours, sugar, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want tiny pieces of butter throughout the mixture.

In a medium bowl, whisk eggs until fluffy. Add in yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Once dough comes together, fold in grated carrot and walnuts and mix until combined.

Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Make your frosting: In the bowl of an electric mixer, cream together softened butter and cream cheese. Slowly add in powdered sugar and vanilla extract until all is combined. If your frosting needs to be softer, add in milk one tablespoon at a time until you have your desired consistency. Using an off-set spatula, frost your donuts and top with toasted coconut or rainbow sprinkles.

I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the frosting to soften. Enjoy!