PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY
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
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
PUMPKIN ROLLS WITH MAPLE STREUSEL FILLING
This is from the "Better Homes and Gardens 2002 Annual Recipes" collection. Cooking time does not include overnight rising time.
Provided by Purplefiend
Categories Yeast Breads
Time 1h52m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- For Rolls:.
- In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside.
- In a medium saucepan heat and stir milk, water, butter, sugar and salt just until warm (120 deg to 130 deg F) and butter almost melts.
- Add milk mixture to dry mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover with plastic wrap; refrigerate overnight.
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
- Meanwhile, lightly grease 2 baking sheets. Divide each half of dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 1/2-inch round. For each roll, place the round of dough in the palm of your hand. Place 1 generous Tbsp of Maple Streusal Filling in the center of each round. shape dough into a ball by pulling the edges of the dough up and over the streusal, pinching edges of dough o seal. Place rolls, smooth side up, on prepared baking sheets. Cover; let rise in a warm place until nearly doubled in size (30 to 40 minutes).
- Preheat oven to 375 deg F. Bake rolls for 12 to 14 minutes or until golden brown. Immediately remove rolls from baking sheets. Cool on wire racks.
- Streusal Filling:.
- In a medium mixing bowl combine all ingredients except butter. Stir to combine. Stir in the melted butter until combined.
- To make ahead:.
- To reheat rolls from room temperature, wrap in foil and warm in a 375 deg F oven about 7 minutes or until heated through. To reheat frozen rolls, wrap and warm in a 375 deg F oven for about 20 minutes or until warm.
Nutrition Facts : Calories 276.1, Fat 10.9, SaturatedFat 4.9, Cholesterol 32.1, Sodium 184.6, Carbohydrate 39.5, Fiber 1.8, Sugar 8.8, Protein 5.6
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