هذا الخبز الحلو مع صقيع جبن كريمي جيد على قدم المساواة في وجبة الإفطار أو الغداء أو العشاء. استخدمنا عصير التفاح لتحلية الخبز ، ولكن هذه الوصفة هي لذيذة مع عصير البرتقال أو عصير التوت البري.
المصدر: مارثا ستيوارت ليفينغ ، تشرين الأول / أكتوبر 2001
This sweet bread with cream cheese frosting is great for breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is delicious with orange juice or cranberry juice as well. The recipe makes one 9-inch loaf.
Ingredients: – Softened butter, for greasing – 2 cups all-purpose flour, plus more for the pan – 1/2 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1/2 cup molasses – 1/2 cup sugar – 1/2 cup vegetable oil – 2 large eggs, lightly beaten – 1 cup cooked pumpkin puree, or canned – 2 tablespoons apple juice – 1/2 cup chopped dried cranberries – 1/2 cup chopped walnuts, toasted – 8 ounces cream cheese, at room temperature – 1/4 cup honey
Directions: 1. Preheat the oven to 350 degrees. Butter and flour a 9×5-inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the flour mixture. Mix until just combined. Fold in the cranberries and walnuts. Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. 3. While the cake cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined and smooth. Once the cake is completely cooled, spread the frosting on top. Serve.
27.04.2023 @ 16:59
This sweet bread with cream cheese frosting is great for breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is delicious with orange juice or cranberry juice as well. The recipe makes one 9-inch loaf.
Ingredients:
– Softened butter, for greasing
– 2 cups all-purpose flour, plus more for the pan
– 1/2 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup molasses
– 1/2 cup sugar
– 1/2 cup vegetable oil
– 2 large eggs, lightly beaten
– 1 cup cooked pumpkin puree, or canned
– 2 tablespoons apple juice
– 1/2 cup chopped dried cranberries
– 1/2 cup chopped walnuts, toasted
– 8 ounces cream cheese, at room temperature
– 1/4 cup honey
Directions:
1. Preheat the oven to 350 degrees. Butter and flour a 9×5-inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the flour mixture. Mix until just combined. Fold in the cranberries and walnuts. Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
3. While the cake cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined and smooth. Once the cake is completely cooled, spread the frosting on top. Serve.