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5
from 1 vote
Cream Cheese Toffee Pumpkin Bread
This moist pumpkin cake is the perfect fall recipe! Pumpkin cake with cream cheese is the ultimate dessert for the entire family.
Prep Time
30
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
9
servings
Calories:
504
kcal
Author:
Jessica Burgess
Ingredients
1
15-ounce can
pumpkin puree
1-1/2
teaspoon
cinnamon
1
teaspoon
kosher salt
1/4
teaspoon
ground nutmeg
1/8
teaspoon
ground clove
1
cup
sugar
1
cup
light brown sugar
4
ounce
cream cheese
1/2
cup
coconut oil
1/4
cup
buttermilk
or milk with a few drops of lemon juice
4
large
eggs
2
cups
all-purpose flour
1/2
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
cup
toffee baking bits
Streusel:
5
Tablespoons
light brown sugar
1
Tablespoon
all-purpose flour
1
Tablespoon
unsalted butter
cold
1
teaspoon
cinnamon
1/4
teaspoon
kosher salt
Instructions
Preheat over to 350 degrees.
In a small saucepan, add the pumpkin puree, cinnamon, salt, nutmeg and ground cloves.
Cook over medium heat for 5-6 minutes.
Reduce heat to low-medium heat (to reduce bubbling & splashing)
Add in the sugar, brown sugar, cream cheese, and coconut oil.
Cook until cream cheese is melted.
In a separate dish, combine buttermilk and eggs.
Slowly add into the cream cheese mixture, and remove from heat.
Combine the flour, baking powder, and baking soda and fold into wet mixture.
Streusel:
Combine all of the ingredients until the mix is evenly distributed.
Add the toffee bits into the pumpkin batter, and evenly distribute the batter into 2-9x5 inch loaf pans.
Evenly distribute the streusel over the top of both loaf pans of batter.
Bake at 350 for 50 minutes.
Nutrition
Serving:
1
1-inch slice
|
Calories:
504
kcal
|
Carbohydrates:
76
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
14
g
|
Cholesterol:
100
mg
|
Sodium:
472
mg
|
Potassium:
150
mg
|
Fiber:
1
g
|
Sugar:
53
g
|
Vitamin A:
355
IU
|
Calcium:
78
mg
|
Iron:
2
mg