As a food blogger and recipe developer, we tend to have lots of leftovers. This was the case with the creation of this recipe. I had some left over items from a few recipes I made and decided to make a treat for the kids lunches.
I hope you enjoy them as much as we did.
1 cup almonds
1 cup pumpkin granola
2 Tbsp coconut flour
1/4 cup pumpkin pie cream cheese dip
Place all ingredients in processor.
Process till smooth.
Dump mixture into bowl and scoop out teaspoons and roll into balls.
These were a big hit with the whole family and they worked great for school lunches.
I want you to imagine the moist delicious taste of comforting pumpkin bread and the creamy and smooth feeling you get from a great cheesecake. You got it. Then you know what the bread from An Edible Mosaic tastes like. This is day 9 of the Pumpkins and Pinterest series featuring an amazing Pumpkin Cheesecake Bread.
While we were eating my 12-year-old said, “this tastes like something you would get at a coffee shop.” She is exactly right. I followed the recipe exactly. The only change I made was
reducing the sugar to 1/2 cup instead of 3/4
substituted whole wheat flour for the all-purpose flour.
I made mine in a larger loaf pan to make it easier for little hands to pick up and eat.
This is a great recipe for entertaining. Not only does it look beautiful it tastes superb, especially with a steaming, dark cup of rich decadent coffee. Coffee, pumpkin, cheesecake, now that is a trifecta I can relish.
¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1¼ cups (160 g) whole wheat flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon cloves
Butter, to grease the pans
Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.