Pumpkin Bread Cream Glaze (Print Version)
# Ingredients:
01 -
1 tbsp cornstarch.
02 -
1/4 cup powdered sugar.
03 -
4 tbsp soft unsalted butter (56g).
04 -
15 oz pumpkin puree (just about 1 2/3 cups).
05 -
1 tsp ground cinnamon.
06 -
3 tbsp granulated white sugar (37.5g).
07 -
3/4 cup brown sugar (165g).
08 -
1 tbsp vanilla extract.
09 -
1/2 cup all-purpose flour (63g).
10 -
1/2 cup chocolate chips (75g).
11 -
3 large eggs, at room temperature.
12 -
1/2 tsp salt.
13 -
3/4 cup white sugar (150g).
14 -
2 tbsp softened cream cheese (30g).
15 -
1/4 cup light brown sugar (60ml).
16 -
1 tsp pumpkin spice.
17 -
1/2 cup vegetable oil (120ml).
18 -
1 1/2 cups all-purpose flour (191g).
19 -
1 tbsp milk.
20 -
1/2 tsp pumpkin spice.
21 -
2 tbsp softened unsalted butter (28g).
22 -
1/2 tsp baking powder.
23 -
1/2 tsp vanilla extract.
24 -
1 tsp baking soda.
# Instructions:
01 -
Set your oven to 350°F. Prep a 9x5-inch loaf pan by greasing it, laying down parchment paper, then greasing the paper, too.
02 -
Grab a bowl and mix together the brown sugar, granulated sugar, and some flour. Toss in butter and mash with a fork until it’s crumbly. Chill it while you make the batter.
03 -
Combine the baking powder, salt, cinnamon, pumpkin spice, cornstarch, baking soda, and flour in a small bowl. Put it aside for later.
04 -
Use an electric mixer to beat together the eggs, white sugar, and brown sugar in a big bowl for 1-2 minutes till they’re well mixed.
05 -
Stir in the pumpkin puree, oil, and vanilla to the sugar and egg mixture until smooth.
06 -
Slowly mix in the dry ingredients till almost fully blended, then fold in the chocolate chips by hand using a spatula.
07 -
Spoon the batter into your prepared loaf pan and scatter the crumble topping evenly over it.
08 -
Pop it in the oven for 60-70 minutes. Start checking around 50 minutes. If it’s getting too dark on top, cover it lightly with foil.
09 -
Let it sit in the pan to cool for about 20-30 minutes before taking it out.
10 -
Beat together the cream cheese and butter till creamy. Add powdered sugar, vanilla, and milk, tweaking with more powdered sugar or milk if you need to adjust the thickness.
11 -
Drizzle that creamy glaze all over the loaf once it’s cooled, then enjoy!
# Notes:
01 -
You can keep the bread without glaze at room temp for about 3 days. If it’s glazed, refrigerate it for 4-5 days.