I hate to admit it, but this bread is kind of healthy. This may be one of the healthiest baked goods on the blog, if we ignore the random granola posts. This quick-bread is made with whole wheat flour (no all-purpose). It’s not too sugary either. See, it is healthy. Well, it was healthy until I spread copious amounts of frosting that was made from brown butter and cream cheese.
Confession: I only spread half the cream cheese frosting over the bread for the photos. What you are missing is the behind-the-scene shots of me smearing gobs of the other half of the frosting on individual slices of this “healthy” bread.
At this point, you need to realize that I use the term “healthy” very loosely. Like when I’m drinking a Cesar and I declare with great pride that I’ve just consumed loads of vegetables. Actually, I truly believe Cesars and Bloody Mary’s are quite possibly the healthiest of the cocktails, but I digress.
Like the pumpkin doughnuts I blogged about last week, this quick bread was made with homemade pumpkin purée. I think this bread is delicious the way it is. Moist, slightly crumby texture, and very nutty from the whole wheat flour and of course the delicious brown butter in the frosting. For a more pumpkin-y flavor, I suggest cooking down a couple cups of your homemade purée to concentrate it and then measuring what you need from the concentrated purée, or using canned.
Whole wheat pumpkin bread with cream cheese frosting
- 300 grams whole wheat flour 2 cups
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 115 grams unsalted butter 1/2 cup, room temperature
- 200 grams granulated sugar 1 cup
- 1 large eggs
- 1 tsp vanilla extract
- 250 mL pumpkin purée 1 cup
- 250 grams cream cheese full-fat Philadelphia brand, please!
- 58 grams unsalted butter 1/4 cup, browned and cooled
- 260 grams icing sugar use more or less to obtain desired consistency
Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by brushing it with melted butter, flouring, and lining the bottom with parchment. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside for later.
In the bowl of the electric mixer fitted with the paddle attachment, cream the 115 grams of butter with the granulated sugar.
Add the egg and the vanilla and beat until well blended, scraping the sides of the bowl with a spatula as needed.
With the mixer on low, add the dry mixture alternating with the pumpkin purée. Mix until just blended, scraping down the sides of the bowl occasionally.
Transfer the batter tot he prepared pan and bake for about 50 minutes to an hour, testing the loaf with a cake tester to verify it’s done.
Let the loaf cool for 20 minutes before unmolding on a wire rack to cool completely before icing.
To prepare the frosting, in a mixer fitted with the paddle attachment, cream together the cream cheese and the cooled brown butter, then add the icing sugar until you obtain a spreadable consistency.
Spread the frosting generously over the top of the cooled loaf.