Pumpkin Bread With Kelp Maple Cream Cheese Filling
Kelp Cream Cheese:
1-2 teaspoons of Plain Golden Kelp granules
8 oz vegan cream cheese(225 g), softened
1 teaspoon lemon juice
1 teaspoon vanilla extract
4 tablespoons pure maple syrup
PUMPKIN BREAD
2 ½ cups all-purpose flour(310 g)
1 cup brown sugar(220 g)
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
16 oz unsweetened pumpkin puree(450 g)
¾ cup vegetable oil(180 g)
¼ cup water(60 mL)
2 teaspoons vanilla extract
nonstick cooking spray, for greasing
- Serves 8
method:
Preheat the oven to 350˚F (180˚C).
Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, Golden Kelp, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
Generously grease a bundt pan with nonstick spray.
Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
Slice and serve.