Chocolate Chip and Toffee Cream Cheese Pumpkin Bread with Maple Glaze

Note: I still have space available in my Witches’ Ball I will be hosting next week. Check out the details here.

chocolate chip and toffee cream cheese pumpkin bread with maple glaze

By the looks of the name of this Pumpkin Bread recipe you may think I got a little carried away with five different flavors in little loaf of bread  – chocolate chips, toffee, cream cheese, pumpkin and maple. Wow!

But I can tell you one thing – it works!  The combination of all these flavors in a loaf of bread are amazing.  Pumpkin bread totally says Fall and pumpkin bread with all these flavors says WOW!!

I started with some cream cheese, butter and sugar.
Pumpkin Cream Cheese Bread with Maple Glaze
Be sure your butter and cream cheese are room temperature so you don’t end up with a bunch of lumps.
Beat until nice and smooth and then add in your pumpkin.
Pumpkin Cream Cheese Bread with Maple Glaze
Pumpkin Cream Cheese Bread with Maple Glaze

Next add in your pumpkin pie spice, flour, salt, baking soda, baking powder, chocolate chips and toffee chips and then into the greased pan.
Pumpkin Cream Cheese Bread with Maple Glaze
After it is baked allow it to cool for 10 minutes in the pan.
Pumpkin Cream Cheese Bread with Maple Glaze
And then onto a cooling rack.
Pumpkin Cream Cheese Bread with Maple Glaze

 After it is cooled it is time to glaze it.  I used a combination of powdered sugar, milk and some maple syrup.

Pumpkin Cream Cheese Bread with Maple Glaze
The next step is to slice and eat!
Pumpkin Cream Cheese Bread with Maple Glaze

Chocolate Chip and Toffee Cream Cheese Pumpkin Bread with Maple Glaze

Ingredients

  • 4 oz. cream cheese, softened
  • 1/4 C butter
  • 1 1/4 C sugar
  • 2 eggs
  • 1 C canned pumpkin
  • 1 3/4 C flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1/3 C mini chocolate chips
  • 1/3 C toffee bits
  • Glaze
  • 1 C powdered sugar
  • 1 Tbsp maple syrup
  • 1 Tbsp milk

Instructions

  • Cream together softened cream cheese, butter,sugar until smooth.
  • Add in eggs, one a time.
  • Add in pumpkin.
  • Combine flour,salt baking soda, baking powder and pumpkin pie spice.
  • Add into mixture and stir until mixed.
  • Add in chocolate chips and toffee bits
  • Pour into a greased 9 x 5 x 3 loaf pan.
  • Bake at 350 for 60-70 minutes or until a toothpick comes out clean.
  • Cool 10 minutes in pan.
  • Remove from pan to rack and cool.
  • Glaze
  • Mix together powdered sugar, maple syrup and milk. Add milk as needed to get the right consistency for glazing.
  • When cool glaze.

Comments

  1. 1
    Heidi says:

    Oh my!! Going to fall off the diet wagon on this one! Looks so good! Your pictures are so pretty!
    Heidi recently posted..Country Living Fair…Coming Right Up!!

  2. 2
    Robyn Neville says:

    Oh my gosh, YUMMY. It’s for sure on my list to make, we love desert breads. I’m attending a dinner with friends later in the month and we are to bring pizza and a desert, this will be PERFECT as we will have adults and kiddos. THANKS!

  3. 3
    Shoshie Borchardt says:

    Your recipes are amazing and the pictures are really helpful – I LOVE the 30 minute rolls and so does my family!!! They don’t last very long and when my son comes home from college I will make this recipe!
    Thanks so much and Shalom from Israel!!!

  4. 4
    Nancy says:

    It is amazing how you keep coming up with such good recipes.
    I tried the apple pie ice cream. It was soooo good. Everyone loved it
    The only problem I had was the recipe was too much for the Cuisinart Ice Cream Maker.
    I wonder if you have a bigger one than I do.
    Having the cooked apples in it was a great flavor.
    Keep sharing all your wonderful recipes.

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