autumn pumpkin cream cheese loaf with spelt and coconut sugar.

September 26, 2013, Michaela Evanow, 7 Comments

This is regularly becoming a favourite loaf of mine. I adapted the recipe last year from an edible mosaic.
It’s incredibly satisfying and way better than any other pumpkin pastries I’ve had in the past.
It’s also easy too, which is why I like it. No filling muffins with cream cheese or anything funky like that.
I’ve tried it with 100% spelt flour and sweet potato purée and it took ages to set. You could try half and half pumpkin and sweet potato, but I prefer the flavour of pumpkin in this recipe. Also I use 1/4 white flour to also help the loaf set and stay moist and fluffy, but try all spelt flour and see what happens. My spelt flour isn’t as processed as some on the market, so sometimes it makes baked good crumble or not set properly.

pumpkin cream cheese loaf with spelt and coconut sugar.

INGREDIENTS:

CREAM CHEESE TOPPING

  • 8 oz cream cheese (230 grams–not always a full brick–check measurements) at room temp.
  • 1 egg, room temp and lightly beaten
  • 1/4 cup powdered organic sugar
  • 1/2 tsp vanilla extract

PUMPKIN BATTER

  • 1/2-3/4 cup coconut sugar
  • 2 large organic eggs
  • 3/4 cup pumpkin purée ( I use Farmer’s Market organic, BPA free canned pumpkin)
  • 2 tbsp. coconut oil, liquid
  • 1 tsp pure vanilla extract
  • 1 cup spelt flour, 1/4 cup white flour
  • 1/4 tsp baking soda
  • 1 1/4 tsp aluminum free baking powder
  • 1/4 tsp sea salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves

Instructions:
Preheat oven to 350F; grease loaf pan with butter or coconut oil.

Batter {wet}: whisk coconut sugar and eggs until fluffy and blended. Stir in pumpkin purée, liquid coconut oil, vanilla.
Batter {dry}: whisk together flours, baking powder and soda, salt, and spices.

Combine both wet and dry ingredients. Don’t over mix!

{Cream cheese topping}: using an electric mixer, blend together cream cheese, egg, sugar and vanilla.

Pour pumpkin batter into 5×9 loaf pan. Gently spread cream cheese on top. Bake for 35-40 minutes or until a toothpick comes out clean and the middle of the loaf no longer jiggles. The edges should be golden brown.

Let cool and serve to your friends so you don’t eat it all. On your own.
Like I did.
Once.

Happy {almost} October 1st! It’s the best month of the year! october anne of green gables quote

7 Comments

  • Reply Sydney September 30, 2013 at 1:08 PM

    Michaela this looks delicious!!! Thanks for this I might have to try it out 🙂

    • Reply Michaela. September 30, 2013 at 1:11 PM

      You should, I pretty much eat it all the time. I don’t, that’s not true, but it’s my go to loaf now 😉

  • Reply Sue September 30, 2013 at 12:36 PM

    Oh my gosh, this sounds soooooooooo good!! I will need to make it and just give it away or I, too, will devour it.
    I love anything pumpkin and October and I LOVE Anne of Green Gables. I have read the book and watched the the version with Megan Follows and Colleen Dewhurst more than I can say, in fact I’m due for a watch!!
    I even had my boys watch it with me when they were little guys 😀
    Thanks, dear Michaela!!!

    • Reply Michaela. September 30, 2013 at 1:12 PM

      Oh you are so welcome! It’s very yummy, and seriously the best pumpkin recipe! And who doesn’t love cream cheese…especially baked cream cheese. Ahhh.

  • Reply Vanessa September 30, 2013 at 12:24 PM

    Hey there! the recipe sounds DELISH! I don’t have any fancy ingredients such as coconut sugar and coconut oil and spelt. Can I use regular sugar, vegetable oil and plain ol’ flour? If so, do you know the measurements for these “not so organic” ingredients?

    • Reply Vanessa September 30, 2013 at 12:27 PM

      Sorry Michaela! I found the original recipe on the edible mosaic website which includes quantities for ingredients like sugar, flour and oil. (doh! should have checked there first before asking !?!?)

    • Reply Michaela. September 30, 2013 at 12:33 PM

      Hey Vanessa,
      no worries, this is just a “healthier” option, with a few other minor changes. You can indeed use all those ingredients mentioned, and yes, follow the link to an edible mosaic!

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