146
147
Desser ts
Desser ts
Yield: 1 9x5-inch loaf
Snack Bread Ingredients:
8 ounces cream cheese softened
¾ cup butter softened
2 cups sugar
3 large eggs, room temperature
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 (15-ounce) can pumpkin puree
¾ cup chopped pecans
¾ cup golden raisins
Frosting Ingredients:
8 ounces cream cheese, softened
1 cup powdered sugar
2 teaspoon vanilla extract
4-5 tablespoons milk
Snack Bread Directions:
1. Butter bottom and sides of 9x5
inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. In medium bowl, beat cream
cheese and butter until creamy, add
sugar, beat until fluffy.
4. Add eggs one at time, beating
well after each addition; set aside.
5. In separate bowl, combine flour,
baking powder, baking soda, salt,
cinnamon and nutmeg.
6. Gradually add dry ingredients to
cream cheese mixture and mix until
combined.
7. Stir in pumpkin puree, pecans
and raisins.
8. Pour batter into prepared loaf pan.
9. Add Extender Ring to base tray and
place baking pan on 2-inch rack.
10. Bake at 300°F for 50-55 minutes
or until toothpick can be inserted
and removed cleanly.
11. Allow bread to cool in pan for 15
minutes.
12. Remove bread from pan and
transfer directly to rack to cool
completely.
Frosting Directions:
1. Beat cream cheese until very
creamy and beat in powdered
sugar.
2. Stir in vanilla and add milk while
mixing until desired consistency is
reached.
3. Once bread has cooled, transfer to
plate and coat in frosting.
Tip: To create a parchment paper
sling, cut a 15x9-inch sheet and insert
into the baking pan. There will be
excess parchment paper sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
Pumpkin Cream Snack Bread
Yield: 1 9x5-inch loaf
Ingredients:
1 cup mashed bananas
2 eggs, beaten
½ cup vegetable oil
⅓ cup buttermilk
½ cup peanut butter
1¼ cups granulated sugar
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup hot fudge sauce, warmed
and divided
½ cup marshmallow fluff, warmed
and divided
Directions:
1. Butter bottom and sides of 9x5
inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. In large bowl, beat together
banana, eggs, oil, buttermilk and
peanut butter; set aside.
4. In medium bowl, combine sugar,
flour, salt and baking soda.
5. Gradually add dry ingredients
to banana mixture and stir until
just combined.
6. Pour half of the mixture into
prepared baking pan.
7. Pour half of the hot fudge, fluff
evenly over banana mixture and
swirl with knife.
8. Pour remaining banana mixture into
pan.
9. Top with remaining hot fudge, fluff
and swirl with knife.
10. Add Extender Ring to base tray
and place baking pan on 2-inch
rack.
11. Bake at 300°F for 50-55 minutes
or until toothpick can be inserted
and removed cleanly.
12. Lift bread out of pan and transfer
to cooling rack and cool before
serving.
Tip: To create a parchment paper
sling, cut a 15x9-inch sheet and insert
into the baking pan. There will be
excess parchment paper sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
Hot Fudge & Fluff
Peanut Butter Banana Bread
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