It’s that time of year when everything has pumpkin in it. Now don’t get me wrong, I’m a lover of pumpkin. I don’t know why I don’t eat it every month of the year, but for some strange reason, I limit my pumpkin consumption to October and November. Every year I keep saying I’m going to eat pumpkin other times of the year, but it just never seems to happen. As I was looking for some pumpkin recipes, I came across this recipe by Better Homes and Garden for pumpkin bread truffles. How can you go wrong with that!
The benefit of this recipe is that it makes two loaves of pumpkin bread. I used one for the truffles, which I’m calling cake balls, and I just finished the last piece of the second loaf today with my morning coffee. This is probably one of the moistest breads I have had in a long time with great pumpkin flavor. I made some minor changes to the spices, but all in all, not much needed to be changed with this recipe.
To make the cake balls, I simply added 1 cup of cream cheese frosting to the loaf of pumpkin bread. Rolled it up into 24 balls, and dipped them into melted orange candy coating. Here is where you could do a lot of creative things. You could actually use chocolate and enrobe the cake balls. If you have an air gun, you could easily spray the decorations on to make them look like little pumpkins. You could have just covered them with candy coating and dipped them in halloween sprinkles. Heck, take a peek at pinterest and see what kind of ideas are out there.
The key to the cake balls is to make sure the bread is cooled, and work it gently between your fingers until you have small pieces before adding the frosting. Once you add the frosting and shape the balls, keep them in the fridge for 2-3 hours before decorating.
Now if you are looking for other pumpkin recipes, we have a few on the site from last year, Chocolate chip pumpkin muffins, and also chocolate pumpkin stout cupcakes (personally my favorite). I hope you enjoy the bread as much as we do and you’ll have it all year round instead of just October and November!
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 3 1/3 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2/3 cup water
- 1 can pumpkin (15 ounce)
- Heat oven to 350°
- Grease two 9x5x3 inch loaf pans and set aside.
- In a large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well. Set aside.
- In a second large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water to sugar mixture. Alternating between flour and water, beating on low speed after each addition until just combined.
- Beat in the pumpkin.
- Spoon batter into prepared pans and bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on wire racks for 10 minutes.
- Remove from pans and cool completely.