Banana Pumpkin Bread With Orange Cream Cheese Spread Recipes

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BANANA PUMPKIN BREAD WITH ORANGE CREAM CHEESE SPREAD



Banana Pumpkin Bread With Orange Cream Cheese Spread image

Make and share this Banana Pumpkin Bread With Orange Cream Cheese Spread recipe from Food.com.

Provided by zoe85

Categories     Very Low Carbs

Time 1h10m

Yield 3 loaves, 12 serving(s)

Number Of Ingredients 13

3 -4 extra-ripe bananas
1 cup mashed cooked pumpkin
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
5 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups chopped walnuts
8 ounces cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon grated orange peel

Steps:

  • Banana Bread: Peel the bananas. Slice them into blender, whir until pureed; you should have 2 cups of puree. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Add walnuts.
  • Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
  • Bake in 350 degree oven 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Turn onto wire racks to complete cooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
  • Orange Cream Cheese Spread: In a bowl, mix the cream cheese, orange juice and peel until smooth.

Nutrition Facts : Calories 692.6, Fat 39.4, SaturatedFat 8.2, Cholesterol 73.7, Sodium 388.9, Carbohydrate 76.6, Fiber 4, Sugar 29.9, Protein 11.9

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY



Pumpkin Bread Ring With Maple Cream Cheese Filling Recipe by Tasty image

Here's what you need: vegan cream cheese, lemon juice, vanilla extract, pure maple syrup, all-purpose flour, brown sugar, cinnamon, allspice, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, unsweetened pumpkin puree, vegetable oil, water, vanilla extract, nonstick cooking spray

Provided by Merle O'Neal

Categories     Desserts

Yield 8 servings

Number Of Ingredients 19

8 oz vegan cream cheese, softened
1 teaspoon lemon juice
1 teaspoon vanilla extract
4 tablespoons pure maple syrup
2 ½ cups all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
16 oz unsweetened pumpkin puree
¾ cup vegetable oil
¼ cup water
2 teaspoons vanilla extract
nonstick cooking spray, for greasing

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
  • Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
  • In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
  • Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
  • Generously grease a bundt pan with nonstick spray.
  • Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
  • Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 7 grams, Sugar 24 grams

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