Jump to Recipe
In autumn all I see are pumpkins. Quite literally. We have pumpkins on the menu almost daily. I am a fan of pumpkins in savory dishes, but I am a die-hard fan of sweets, so: pumpkin bread with pumpkin spice cream is simply a reflection of my never-ending love for sweets and pumpkins.
Pumpkin spice – yay or nay?
You know my answer. Yay! All the way! For the longest time, I was trying to not fall into the mainstream hype for Halloween and pumpkin spice and Christmas cookies and easter rabbits … But then I realized I like it. It’s something that makes food blogging and food photography even more exciting and challenging.
Therefore I am declaring my love for pumpkin spice in anything and everything. The secret of pumpkin spice is that it’s just a blend of winter spices – it’s really not that special and it’s not that different than, let’s say gingerbread spices. It contains lots of cinnamon, which has been one of my favourite spices since childhood. Adding a few more spices to the mix will make this spice blend a pumpkin spice blend:
- ginger
- cloves
- allspice
- nutmeg
- cardamom
I love making my own blends from quality spices – this way I can always have it on hand and can always make more.
Pumpkin bread with pumpkin spice cream, but not the way you imagine it
You’ve probably figured this out already. We’re not making a loaf. This is not a recipe for when you’re in a hurry. This is a recipe for long autumn evenings when you don’t know what to do and you turn on Friends for the millionth time.
The kneading dough will allow you to shape it and it will hold that shape. We’re making simple balls, but wrapping them in threads to shape pumpkins. Here’s a video so you can see exactly how to do it:
The cream we’re making in this recipe is so good I could eat it on its own. What usually happens with us is that we end up eating cream by dunking pieces or pumpkin bread in. Never enough of this cream, I tell you!
I want to make changes to this recipe
Okay, fine. Make them. Just don’t look at me if things go sideways. I’m adding some options for swapping ingredients. I still think you should make the recipe exactly as it is.
Flour: Using all-purpose flour for cakes and other pastries is not the healthiest option, I know. But ap flour gives you the results you’re seeking. You can use wholewheat flour, but the bread won’t be as fluffy and will become stiffer.
Active dry yeast: You can use fresh yeast. 7 g of dry yeast usually equals 25 g of fresh yeast. 2 tsp is about 2/3 of the 7 g pack, so use about 16 g of fresh yeast.
Coconut oil: You can use any other vegetable oil, even margarine. Be aware that olive oil, sesame oil, and such are going to add a lot of taste to the dough. I recommend using sunflower seed oil, coconut oil, margarine, rapeseed oil etc.
Brown sugar: You can use any other crystallized sweetener, like refined sugar. You could also use agave syrup, but this sweetener also adds liquid, not just taste. So be sure to lower the amount of milk if you’re using syrup instead of sugar.
Oat milk: Use any kind of plant milk your heart desires.
Whipping cream: I used to use canned full-fat coconut milk – more specifically the thick cream that was on top. But using vegan whipping cream actually makes this pumpkin spice cream thicker and seriously gorgeous. You can use either, but coconut milk really is a lot thinner and doesn’t really hold its shape.
Are you as excited about pumpkins as I am? Go check out this pumpkin pie recipe or make something savory, like oven-baked pumpkin pasta or pumpkin ragu with stuffed pasta shells. I promise you’ll absolutely love these.
Are you recreating any of my recipes? Make sure to take a photo and tag me on Instagram @littlekitchenvibes
Pumpkin Bread with Pumpkin Spice Cream
Ingredients
Pumpkin Bread
- 350 g flour
- 2 tsp active dry yeast
- pinch salt
- 30 g brown sugar
- 60 g coconut oil
- 150 ml oat milk
- 200 g cooked pumpkin
- ½ tsp cinnamon
Pumpkin Spice Cream
- 100 ml oat milk
- 100 g cooked pumpkin
- ½ tsp cinnamon
- ⅓ tsp ginger
- pinch cloves
- pinch nutmeg
- pinch black pepper
- pinch allspice
- 2 tsp vanilla sugar
- 40 g brown sugar
- 20 g corn starch
- pinch salt
- 50 ml whipping cream
Instructions
Pumpkin Bread
- If you don't have cooked pumpkin, first clean your pumpkin, cut it into pieces and cook it. It usually takes about 20 minutes. Let it become very soft. Once cooked, add it to a blender, add a splash of water (can be water that pumpkin cooked in), and blend it until it becomes a thick and smooth paste. About half or a medium-sized pumpkin will be enough for both, bread and cream.
- Add all the dry ingredients to a large bowl and mix them using a whisk.
- Melt oil on a stove-top or in a microwave. Add milk, oil, and 200 g of pumpkin purée to the dry ingredients. Mix and then knead for 3-5 minutes.
- Let your dough rest for about one hour or until it doubles in size.
- Then transfer it to a floured surface and cut it into 8 equally big pieces. Each should weigh something about 95 g. You can also weigh your dough and then divide that by 8 to get the exact weight per piece.
- Roll them gently to shape balls. Place them onto a floured surface.
- You'll need a thread to shape pumpkins. Take a long thread and place one ball of dough onto it with the upper side down. Then take both ends and cross them as if you're wrapping a present. Flip the whole ball and cross the thread again, dividing it into eights. Flip the ball one last time and this time instead of crossing the thread, make a knot.
- Repeat this same procedure for all 8 balls. Place them onto a large tray, lined with parchment paper. Then cover them with a kitchen cloth and let them rest for 30 minutes.
- Bake them at 180°C for 20 minutes.
Pumpkin Spice Cream
- Pour milk into a pot. Add pumpkin purée, vanilla sugar, sugar, spices, salt, and starch. Whisk it all well while warming up. Bring to boil while whisking and let it thicken up.
- After it's cooked, let it cool down.
- Once the cooked cream is cold, whip up whipping cream. Then spoon by spoon, add cooked pumpkin cream to whipped cream and keep whipping at all times until all pumpkin cream is incorporated into whipped cream and your filling is now ready!
Finish
- Add pumpkin spice cream to a pipe with a thin hole or injection for filling doughnuts. Fill each one of the bread pumpkins with cream from the top. Then add a clove on top to create a stem. Serve with coffee or tea.
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