Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling

Ingredients

  • 1 teaspoon butter
  • 1/3 cup vegetable shortening
  • 1 cup light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch nutmeg
  • 1/8 teaspoon ground ginger
  • + 16 more ingredients
    • ½ teaspoon baking soda
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 cup pumpkin puree
    • ½ cup buttermilk
    • 1 cup toasted pecan pieces
    • 1 cup Cream Cheese Filling, recipe follows
    • Shaker confectioners' sugar
    • 4 tablespoons butter, at room temperature
    • 4 ounces cream cheese, at room temperature
    • ¼ cup pumpkin seeds, salted and toasted
    • 2 eggs
    • 8 sprigs fresh mint
    • 3 cups confectioners' sugar, sifted
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon milk

1. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter. 2. With an electric mixer, in a medium mixing bowl, cream the butter and cream cheese until smooth. Add the confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add ...

View full recipe at SpringPad

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