Pumpkin bread: soft, flavorful, and FRAGRANT!

published on 22 October, 2024 at 15:00
INGREDIENTS
For the base:
240g of all-purpose flour
240g of brown sugar
2 teaspoons of baking powder
1/2 tablespoon of baking soda
2 teaspoons of cinnamon
Nutmeg, spices, ginger to taste
A pinch of salt
250g of pumpkin puree
100g of oil 
2 eggs
80g of vegetable oil
1/2 vanilla bean
 
For the cream cheese filling
225g of cream cheese
40g of powdered sugar
1 teaspoon of vanilla extract
10g of cornstarch (or all-purpose flour)
 
For the crumble:
60g of cold butter
120g of all-purpose flour
60g of brown sugar
20g of white sugar
40g of chopped walnuts
1/2 teaspoon of cinnamon
 
METHOD
1. In a bowl, crack the eggs and lightly beat them with the sugar, then add the oil and pumpkin puree and mix well.
2. Add all the dry ingredients: flour, baking powder, baking soda, spices, vanilla, and a pinch of salt.
3. Line a loaf pan with parchment paper and pour in half of the batter, level it well, and put it in the fridge.
4. Meanwhile, prepare the cream cheese filling: simply mix the cream cheese with the powdered sugar and vanilla.
5. Place it in the center of the pan, being careful not to go to the edges.
6. Cover with the remaining batter and put it back in the fridge.
7. Meanwhile, make the crumble: cut the cold butter into cubes. Add all the ingredients to a bowl. Use your hands to create a crumbly mixture. There will be large lumps, leave it as it is!
8. Sprinkle the crumble over the loaf and bake for 55-60 minutes at 180°C (350°F).
9. Slice and enjoy this soft, spiced pumpkin loaf with a creamy white center, perfect for autumn!
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