Pumpkin Bread Ring With Maple Cream Cheese Filling Recipe By Tasty

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!

Steps:

• Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
• Add the maple extract or syrup and blend. Set aside for now.
• In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
• In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
• Now gradually add the dry ingredients to your wet.
• Stir in the nuts and raisins.
• Pour half of the batter into three flour-greased 8" x 4" loaf pans.
• Spoon the filling over the batter.
• Use a spatula to spread it out carefully.
• Add the remaining batter making sure to completely cover the filling.
• Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes in the pans.
• Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

Steps:

• Preheat oven to 350°F (180°C).
• In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
• Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
• Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
• Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
• In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
• Add in whipping cream and beat for an additional 2-3 minutes.
• Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
• Cut and serve.
• Enjoy!