Ingredients
Scale
- 1 1/2 cups pumpkin butter recipe here
- 1 cup plus 2 Tablespoons pumpkin ale
- 4 eggs
- 1/2 Tablespoon vanilla
- 1/3 cup oil
- 1/3 cup plain nonfat yogurt
- 1/4 cup real maple syrup
- 1 cup sugar
- 2 cups flour
- 1 1/4 cups whole wheat flour
- 1/3 cup flaxmeal
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
For the glaze:
- 1 oz. light cream cheese
- 1 oz. Greek yogurt
- 1 Tablespoon maple syrup
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- a bit of milk, to thin
Instructions
- Preheat the oven to 350 F. Spray two bread pans with cooking spray.
- In a large mixing bowl, whisk together the pumpkin butter, ale, eggs, vanilla, oil and yogurt. Stir in the sugar and the maple syrup.
- Add the dry ingredients and stir to mix well. Divide the batter evenly amongst the two bread pans.
- Bake at 350 F for 1 hour 10 minutes or until a wooden pick or knife inserted all the way down the center of the loaf comes out clean.
- While the loaves cool, prepare the drizzle. Warm the cream cheese slightly, then in a small bowl, stir together the drizzle ingredients until smooth. Wait till the loaves cool down, then, using a spoon, drizzle the glaze over the cooled pumpkin loaves.
- Slice and enjoy!
Notes
These loaves freeze well (without the drizzle).
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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