INGREDIENTS:
Filling:
16 oz cream cheese
2-1/3 TBSP Chantico BLUE Agave Granulated Powder
1/4 cup milk
1 egg
Bread:
2 cups Chantico BLUE Agave Granulated Powder
1 can pumpkin purée
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 tsp pumpkin pie spice
2 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
1 tsp baking powder
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup chopped walnuts
1/2 cup chopped dates
Topping:
1 cup confectioners' sugar
1/4 tsp vanilla extract
2 TBSP milk
Chopped walnuts
DIRECTIONS (makes 3 loaves):
Pre-heat oven to 350°F
Grease loaf pans and line with parchment paper, then grease paper
Mix filling ingredients in a small bowl
Mix granulated agave, pumpkin, eggs, oil and water in a large bowl
Whisk flour, pumpkin pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves in another bowl
Gradually add flour mixture to pumpkin mixture
Add in walnuts and dates
Pour half the batter into pans
Add a layer of cream cheese filling
Swirl filling with a knife
Cover with remaining batter
Swirl again
Bake for 65-70 mins
Cool at least 10 minutes
Drizzle with icing and top with walnuts
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