A fall-inspired pumpkin bread recipe with cream cheese dip
It’s hard to find new and exciting pumpkin recipes that haven't been overdone, but this pumpkin bread is fantastic because it’s jam-packed full of both flavor and cannabinoids. Pumpkin bread is great for sandwiches or morning toast, and it will make for a delicious side to all of your favourite soups or stews, but if you’re in need of something simple to compliment the pumpkin taste, we’ve also included a creamy and decadent cream cheese dip, and when combined, the two make a perfect party platter.
Pumpkin bread recipe
This pumpkin bread recipe is sweet and yet tart and moist while also staying crumbly, and it is compatible with your standard bread maker, but there is something about the slow-cooked until golden brown perfection that comes from the oven that just cannot be beaten by cutting corners, so here we include some simple instructions that will take you from start to finish the old fashioned way.
Preparation time: 10 minutes
Cooking time: 45 minutes
Calories: 310
Servings: 6 slices
Ingredients
- 2 cups flour
- 1 cup pumpkin puree (unseasoned)
- 2 large eggs
- ¾ cup brown sugar (packed
- ¼ cup cannabis-infused vegetable or coconut oil
- ¼ cup Greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Tools
- 9x5 loaf pan
- Large mixing bowl
- Whisk
- Medium mixing bowl
- Wooden spoon
- Bread knife
Instructions
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Preheat the oven to 350°F and prepare the loaf pan by greasing it with a small amount of the oil.
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Combine flour, cinnamon, salt, baking powder, and baking soda into a large mixing bowl and then use a whisk to blend these dry ingredients together.
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Now in a fresh bowl, you'll need to combine all of the wet ingredients, including the pumpkin puree, eggs, cannabis oil, yogurt, and vanilla.
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Once the wet ingredients are thoroughly combined, add the sugar, and then give everything another good stir using a wooden spoon to ensure that the granules don’t build up in the bottom of the bowl.
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Slowly add the dry ingredients to the wet ones and mix the two until they form a nice and thick bread dough.
Dump the dough into the prepared baking pan, then cook it in the oven for 45 minutes, or until the edges turn a light golden-brown colour.
Remove the pumpkin bread from the oven and let it cool for at least 30 minutes before slicing.
Pumpkin bread dip
Pumpkin bread is delicious on its own fresh out of the oven, cold sliced, or toasted with jam, peanut butter, or creamed cheese, but if you’re looking for an extra special treat, then you might want to whip up a batch of this delicious cinnamon dip. It has just enough sweetness to almost pass for a dessert, but traditionally, it’s the perfect addition to any meal, and often served as a side in more elegant and celebratory settings, like during the holidays.
Preparation time: 5 minutes
Calories time: 127
Servings: 6
Ingredients
- 1 cup icing sugar
- 4 oz cream cheese (room temperature)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Tools
- Electric mixer
- Mixing bowl
- Silicone spatula (for spreading)
Instructions
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Add all of the cinnamon dip ingredients to a mixing bowl.
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Combine the ingredients on high using an electric mixer until they form a nice thick paste-like texture.
Serve the pumpkin bread alongside a bowl of the dip or use a silicone spatula to prepare them before placing them on a platter. Either way, they will look spectacular and taste absolutely delicious.
