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Kamis, 08 November 2012

Pumpkin Bread with Cream Cheese Filling


Lagi punya stok pumpkin dan cream cheese di lemari es, masih bingung mau dibikin apa... rencana awal sih mau di bikin Pumpkin Muffin, tapi masih belum belum juga. Jadinya pumpkin udah beberapa hari ngendon di freezer karena aku simpan dalam keadaan sudah dikukus, jadi sewaktu-waktu kalo mau dibikin tinggal di keluarin sebentar sampai agak lembek.





Dan kemaren, pas lagi buka FB, mbak Lindawati share kue ini di IDFB.... wahhh... cocok banget dengan stok yang aku punya, pumpkin and crean cheese. Akhirnya, malam-malam.... dengan semangat 45 dibikin juga pumpkin bread nya. Soalnya kasihan si pumpkin kalo harus berlama-lama di freezer.. hehehhe. Resep aslinya diambil dari sini. Aku hanya bikin setengah resep, karena adonannya lumayan banyak. Dari setengah resep itu aku buat di dua loyang loaf kecil. Dari resepnya sendiri aku rubah sesuai keinginan dan selera. 





Pumpkin Bread with Cream Cheese Filling


Ingredients :

Cream Cheese Filling:
115 gr cream cheese, room temperature
50 gr granulated white sugar
½ large egg

Pumpkin Bread:
225 gr all purpose flour
½ teaspoon baking powder
½  teaspoon baking soda
¼  teaspoon salt
¾  teaspoons ground cinnamon
1/8  teaspoon ground ginger
60 gr raisins
2 large eggs, room temperature
150 gr granulated white sugar
110 gr unsalted butter, melted and cooled to room temperature
215 gr pumpkin puree
60 ml milk
½  teaspoon pure vanilla extract




Method :
  1. Pumpkin Bread : Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 
  2. Cream Cheese Filling : In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.
  3. Pumpkin Bread : In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the raisins.
  4. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, milk, and vanilla extract.
  5. Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
  6. Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 -65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
  7. Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.



Stay cooking with love.....

-eeyand-

8 komentar:

  1. I am in love with these picture and the bread looks outstanding
    ~Shema (LifeScoops)

    BalasHapus
    Balasan
    1. thank you shema, you have to try this recipe.. the taste is great!!!

      Hapus
  2. How's the taste of this cake, Yulyan ? Kayaknya happening banget nih banyak yang bikin :D

    BalasHapus
    Balasan
    1. rasanya wenakkkkkk mbak..... aku suka, tapi ukuran gulanya aku kurangi dari resep asli. Karena aku g suka terlalu manis... coba yukkkk.. ^^

      Hapus
  3. mbak, klo cinnamon n gingernya aq ganti dengan bumbu spekuk bs ga?

    BalasHapus
    Balasan
    1. Bisa saja mbak, hanya saja aromanya akan berbeda ya. Karena ingredients dari bumbu spekuk sendiri juga berbeda. Tapi nggak ada salahnya berkreasi dengan rasa kan??? happy baking... ^^

      Hapus

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