I’m so excited to tell you about my Cloud Topped Pumpkin Loaf. I think I may have come up with a totally new dessert! But I guess I have to admit that this all happened by accident. It’s all because I completely messed up the idea I had, failed horribly, total embarrassment to bakers. I hope none of my old pastry instructors read this blog.
So my original idea was to make a pumpkin loaf with a marble cream cheese swirl, kind of like the Chocolate Cheesecake marbled cupcakes, sometimes called Black Bottom Cupcakes. It seemed really easy in my head, just use a pumpkin bread recipe I like, and then swirl in the cream cheese batter. The cupcakes are easy and this should be even easier in a loaf pan. Sigh…
It’s been a long time since I’ve used that pumpkin bread recipe. I started mixing it and then realized it was a really wet batter. I think using fresh pumpkin puree is even looser then canned pumpkin, worsening the problem. How was I going to drop the cream cheese batter into this? It’s heavier so it will probably just all sink to the bottom. That’s what I thought…
I whipped the cream cheese mixture in attempt to lighten it, then dropped a few globs of the cream cheese mixture and stuck the butter knife in to make swirls. The whole time, I thought to myself, ugh….this is all just going to sink to the bottom. I baked it anyway because well… what would I do with raw wet batter? After 50 minutes. I checked and saw a beautiful fluffy cream cracked top. I touched it lightly and it was puffy. Wow, totally not what I expected. The toothpick test revealed that the cake bottom was not cooked through yet so I lowered the temperature (because the top seemed cooked) and continued baking.
When it was done, I was still wondering what it would look like inside. Would there by any marbling? I was in total shock…what I thought would sink to the bottom actually floated to the top. The resulting loaf is so unique ( unless this dessert is common in some country I’m not aware of). The bottom of the cake tastes like pumpkin bread but the super moist texture reminds me of Chinese steamed cakes (when warm), as opposed to baked cakes. The top tastes like cheesecake but it’s light and puffy, almost like a richer, cheesecake flavored meringue. Then, if you refrigerate it, it starts tasting more like a pumpkin bread with cheesecake on top.
This would be a killer Thanksgiving dessert if you’re looking for something different, very different.
Cloud Topped Pumpkin Loaf
~One 9×5 loaf
pumpkin batter
- 7.5 ounces fresh pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 1/2 cups white sugar
- 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
cream cheese cloud
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 egg
- 1 tablespoon all-purpose flour
Instructions –
1. Preheat oven to 350 degrees. Spray 9×5 loaf pan with non-stick spray.
2. In a large mixing bowl, combine pumpkin, eggs, oil, water, sugar. Set aside.
3. In a small bowl, combine flour, baking soda, salt, and spices. Fold dry ingredients into wet mixture, just until combined. Pour into loaf pan.
4. Beat cream cheese, butter, and vanilla extract in a stand mixer with the paddle attachment until smooth. Beat in sugar until fluffy, about 5 minutes, scraping down in the middle. Beat in egg. Stir in flour.
5. Drop the batter in 6 large drops onto the pumpkin batter.
6. Bake immediately for 50 minutes. Turn the oven down to 300 degrees F and continue baking for another 30 minutes, or until toothpick comes out clean.
7. Remove from the oven and allow to cool in the pan for 20 minutes. Loosen all the edges and remove from pan carefully. It’s quite delicate. Allow to cool for 10 minutes before slicing.
Serve warm for one version. Serve after refrigerating for a different texture. (Descriptions above, before the recipe.)
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Well, there you have created a new dessert with a kick!
The creamcheese mix probably went up because you whipped it and therefore incorporated air inside… Great finish!!
Jessica, many classic recipes came to be due to an ‘oops.’
I think you’ve just created a very delicious-looking oops.
I especially like the crack down the middle of the bread, and the name of your new creation is perfect.
what an unexpected and extremely welcome surprise! i love the separate layers and usually kitchen phenomenons (phenomena?) in general. 🙂
it takes talent to fix something that didn’t go as plan…it still looks great!
Yea, wish I was this lucky with my “oops” all the time!
Best mistake I ever saw!!!
How fun. I wonder if it will pass the test second time. If it does, you have a real winner I think.
Oooh, gorgeous! Love it. 🙂 What a cool surprise!
This looks really good, Jess! What an awesome accident!
Good accidents are just the best, and this seems like a superb one. I looks just perfect like this and sounds even tastier. I hope I don’t make any mistakes when I make this, sounds good just as it is.
Angela, will you test it for me? I would love to know what you think.
Frenchie, can’t wait to see yours. Send me a pic!
regarding pumpkin puree, I found some sites that instruct you to strain out the liquid of the puree (place coffee filters in colander and leave puree in there for a few hours) after you’ve put it through the food processor. I did that for a bit for mine, but then discovered that the liquid is actually wonderfully sweet and yummy and I felt like I had just removed a lot of flavor from my poor puree.
Kat, I agree. I’ve never removed the liquid from my puree.
Absolutely amazing! Happy accidents are a delight!
I love it! What a great creation, the “cloud” on top is so neat!
This looks so decadent. If I decided to use canned pumpkin puree do you think I would need to add more liquids to get the same result?
this is great, Jessica! love anything with pumpkin, squash, etc… nice looking.
Michelle, I think canned seems a little drier so maybe a little more liquid but I wouldn’t add much. Let me know how it comes out!
ohhh i love the cloud! so beautiful!
Definitely agree this would be a great Thanksgiving dessert! Bravo on the “turning lemons to lemonade!” =)
Girl… oh my gosh, oh my gosh, oh my gosh. Phenomenal. It’s just stunning, and man I can’t wait to try this out.
This is absolutely gorgeous. I’m so glad you made the ‘mistake’!
WOW!!! I just stumbled across this recipe!
I am new to baking from scratch and I Googled how much vanilla to add to my pumpkin muffins…
So glad I saw this!! This will be the next thing I bake since I will have plenty of the pumpkin bread ingredients.
Thanks Jessica! 🙂
This is the bomb!! It’s a new family favorite. And it’s even better the next day if there’s any left over! Keep making those delicious mistakes!! LOL
So glad you guys are loving this recipe!
I love pumpkin bread and now with a cheesecake topping!!…delish!! I made a double batch and the fam loved it so much I had to make another double batch within days!!! This is definitely a keeper! Thank you soo much!!
Cakes, thanks! I’m glowing with pride now. =)
Hello, I was recommended to your web site by my cousin.
I thought this website was great. You are amazing! Cheers.
Thanks Juana! I hope you find lots of recipes to try and love!
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much appreciated!