Hello Holiday Viewers! I am so happy to have the opportunity to make a new recipe (courtesy of Chef John from Food Wishes). My new job has kept me so busy that I barely have any time to cook for myself, let alone take pictures and experiment for new blog posts. This Thanksgiving I helped my parents make a bunch of holiday favorites and tried some new ones. It felt so nice to be in the kitchen again. This short vacation and my new blog post has helped me to dedicate more time for myself every week. So look forward to more consistent blog posts and enjoy this Pumpkin Loaf.
Also my Daddy is the hand model yet again. Go Dad!!
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin Puree
- 1/2 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 3/4 cup Flour, extra for sprinkling
- 1/2 cup chopped Walnuts
- Powder Sugar to sprinkle
- 1 cup Confectionary Sugar
- 3/4 teaspoon Vanilla Sugar
- 8 oz Cream Cheese, softened
- 2 tablespoons Butter, softened
Step 1: Pre-heat oven to 375.
Step 2: Spray a 15X10 baking sheet. Cover with parchment paper and spray again. Sprinkle with flour to coat.
Step 3: With a mixer, beat the eggs on high for 5 minutes.
Step 4: Add sugar slowly.
Step 5: Add pumpkin, cinnamon, baking soda, and flour. Mix well to incorporate.
Step 6: Pour and spread evenly on to the baking sheet.
Step 7: Sprinkle walnuts.
Step 8: Bake for 15 minutes.
Step 9: Flip on to a clean towel that has been sprinkled with powder sugar.
* Remember to peel away the parchment paper.
Step 10: Be careful, this may burn your fingers a bit. Fold a piece of the towel over the loaf. Slowly roll the loaf.
*My Dad was the hand model again.
Step 11: Let cool in the fridge while you make the filling.
Step 12: Combine well the confectionary sugar, vanilla extract, cream cheese, and butter.
Step 13: Unroll the pumpkin loaf.
Step 14: Spread the filling evenly and re-roll the pumpkin, without the towel this time 🙂
Step 15: Sprinkle powdered sugar over the top and you can pre-slice for presentation.
Step 16: Eat and Enjoy!