Pumpkin Cream Cheese Glaze (Print Version)
# Ingredients:
01 -
1/4 cup powdered sugar.
02 -
1/2 cup chocolate chips (75g).
03 -
15 oz pumpkin puree (about 1 2/3 cup).
04 -
1/2 tsp baking powder.
05 -
1 tbsp cornstarch.
06 -
1/2 cup vegetable oil (120ml).
07 -
1 tbsp vanilla extract.
08 -
1 tsp ground cinnamon.
09 -
1/2 tsp salt.
10 -
4 tbsp unsalted butter, softened (56g).
11 -
3 tbsp white granulated sugar (37.5g).
12 -
1/2 cup all-purpose flour (63g).
13 -
1 tsp baking soda.
14 -
3 large eggs, room temperature.
15 -
2 tbsp unsalted butter, softened (28g).
16 -
1 tsp pumpkin spice.
17 -
3/4 cup brown sugar (165g).
18 -
2 tbsp cream cheese, softened (30g).
19 -
3/4 cup white sugar (150g).
20 -
1/4 cup light brown sugar (60ml).
21 -
1 tbsp milk.
22 -
1 1/2 cup all-purpose flour (191g).
23 -
1/2 tsp pumpkin spice.
24 -
1/2 tsp vanilla extract.
# Instructions:
01 -
Set the oven to 350°F. Grease a 9x5-inch pan, line it with parchment, and grease the paper too.
02 -
Grab a bowl and mix flour, brown sugar, and granulated sugar. Toss in butter and work it with a fork until it turns crumbly. Chill the topping while you prep the batter.
03 -
Combine flour, cornstarch, pumpkin spice, baking soda, baking powder, salt, and cinnamon in a small bowl. Put it aside.
04 -
With a mixer, blend eggs, brown sugar, and white sugar in a large bowl for 1-2 minutes until smooth.
05 -
Add vanilla, oil, and pumpkin puree into the egg-sugar mix. Stir until everything is well blended.
06 -
Slowly combine the dry mix with the wet. Stir with a spatula and toss in chocolate chips once almost blended.
07 -
Pour the batter into your greased loaf pan and sprinkle the crumble topping evenly on top.
08 -
Let it bake for 60-70 minutes. Start checking at the 50-minute mark. Cover with foil if the top starts browning too fast.
09 -
Let it cool in the pan for about 20-30 minutes before taking it out.
10 -
For the glaze, mix softened butter, cream cheese, powdered sugar, milk, and vanilla until creamy. Adjust thickness by adding more sugar or milk if needed.
11 -
Pour the glaze over the cooled loaf and enjoy.
# Notes:
01 -
Store the loaf (unglazed) at room temperature for up to 3 days. With glaze, keep in the fridge for 4-5 days.