For the last few weeks, the spirit of fall has been poking around our house. From cool night temperatures that lead to sound sleeps (well, as sound as they can be when you have to wake up 14 times a night to pee), to chilly early mornings that require yoga pants and a sweatshirt. It may still be August, but fall is creeping in all around us.
And I couldn’t be more ecstatic or ready for anything in my whole life! Fall is HANDS DOWN my favorite season in the whole wide world. It brings amazing smelling candles, spices, hoodies, bright leaves, the perfect weather and so, so, so many pumpkin goodies.
Speaking of pumpkin goodies, I just couldn’t fend my urge off any longer. Fall may not officially be here yet, but last night I baked my first batch of pumpkin bread so it might as well be.
This bread has some weight to it and is incredibly filling, but it’s also incredibly easy and delicious, so don’t be surprised if you (and everyone else) gobbles it up right away! (Pardon the cheesy plate, it was late and I had absolutely no desire to dirty more dishes!)
Pumpkin bread with cream cheese glaze
(makes one bundt pan or two loaf pans, woo hoo!)
1 15-oz can of pumpkin
2 cups all purpose flour
1 cup spelt flour
2 cups sugar
1 1/2 cups cinnamon applesauce
3 TBS flaxseed to 1/3 cup warm water (let it sit for about 10 minutes to gel up)
3 tsps pumpkin pie spice blend (you can break it down and use cloves and nutmeg, but I’m impatient)
2 tsp cinnamon powder
1 tsp baking powder
1 tsp baking soda
1/2 container non-dairy cream cheese spread (we’ve been gobbling up Trader Joe’s brand)
1 cup powdered sugar
1/2 stick of butter (we’ve been using Willow Run)
1/2 tsp vanilla extract
Preheat the oven to 350. Grease and lightly flour bundt or loaf pans (I don’t own two loaf pans, hence, the bundt ring).
In a bowl, mix together pumpkin, applesauce, flaxseed/water mixture, pumpkin spice blend, and cinnamon powder.
In another bowl, mix together both flours, sugar, baking powder and baking soda.
Get out your big wooden spoon (not your handy mixer) and blend the dry ingredients into the wet ones. Don’t cheat, this is bread, not cake, so it doesn’t need to be mixed to fluff.
Pour mixture into desired pans and stick in the oven (easy, right?)
If you’re going the bundt pan route, bake for 35-45 minutes (do the toothpick test, you want it to come out clean, and push on it with your finger to see if it bounces back some).
If you’re going with two loaf pans, stick em’ in together and bake for 50-60 minutes.
About 10 minutes before your bread is done, take that hand mixer you didn’t use for the bread batter and blend together cream cheese (stick it in the microwave for 20-30 seconds until softened), powdered sugar, melted butter and vanilla extract. Set aside.
If you went the bundt pan route, wait about 10-15 minutes and then turn over your pan and lightly tap the bread out. Drizzle (or impatiently smear like I did) cream cheese glaze all over)! Top with nuts if you’re feeling nutty.
If you used loaf pans, drizzle the glaze over whenever your heart desires (although, the sooner, the better).
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