Pumpkin Bread Sandwich with a Pumpkin Seed and Crea

Name: Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter; 1/3 cup vegetable shortening; 1 cup light brown sugar; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; Pinch nutmeg; 1/8 teaspoon ground ginger; 1/2 teaspoon baking soda; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1 cup pumpkin puree; 1/2 cup buttermilk; 1 cup toasted pecan pieces; 1 cup Cream Cheese Filling, recipe follows; Shaker confectioners' sugar; 8 sprigs fresh mint; 4 tablespoons butter, at room temperature; 4 ounces cream cheese, at room temperature; 3 cups confectioners' sugar, sifted; 1 teaspoon pure vanilla extract; 1 tablespoon milk; 1/4 cup pumpkin seeds, salted and toasted

Servings: persons

1 teaspoon butter
1/3 cup vegetable shortening
1 cup light brown sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1 cup toasted pecan pieces
1 cup Cream Cheese Filling, recipe follows
Shaker confectioners' sugar
8 sprigs fresh mint
4 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1/4 cup pumpkin seeds, salted and toasted

1
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter.
2
In the bowl of an electric mixer, combine the shortening and sugar.
3
Cream the mixture until smooth.
4
Sift the flour, spices, baking soda, baking powder and salt and set aside.
5
Add the eggs, one at a time, to the creamed mixture and mix until incorporated.
6
Add the pumpkin puree and mix until smooth.
7
Add the sifted flour mixture, about 1/2 cup at a time, alternately with the buttermilk until all is incorporated and the batter is smooth.
8
Fold in the pecans.
9
Pour into the prepared pan and bake for 55 to 60 minutes or until golden brown and when a knife inserted in the center comes out clean.
10
Remove from the oven and cool for 10 minutes before serving.
11
Slice the bread into 1/2-inch slices.
12
Spread the some of the Cream Cheese Frosting between 2 slices and form a sandwich.
13
Slice in half diagonally and place against eachother on a serving plate.
14
Garnish with confectioners' sugar and a sprig of fresh mint.
15
With an electric mixer, in a medium mixing bowl, cream the butter and cream cheese until smooth.
16
Add the confectioners' sugar, about 1/2 cup at a time, mixing well after each addition.
17
Add the vanilla and milk and mix well.
18
Fold in the pumpkin seeds.

2122

kcal

Calories

114

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 teaspoon butter, 1/3 cup vegetable shortening, 1 cup light brown sugar, 2 cups all-purpose flour, and more.

Yes, Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions