No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

Pumpkin Bread Sandwich With A Pumpkin Seed And Cream Cheese Filling

  • Yield: 8 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
  • Shaker confectionersí sugar
  • 8 sprigs fresh mint
  • 4 tablespoons butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3 cups confectionersí sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 1/4 cup pumpkin seeds, salted and toasted
  • 1 cup PUMPKIN SEED AND CREAM CHEESE FILLING:
  • 4 tablespoons butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3 cups confectionersí sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 1/4 cup pumpkin seeds, salted and toasted

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter. In the bowl of an electric mixer, combine the shortening and sugar. Cream the mixture until smooth.
  • Sift the flour, spices, baking soda, baking powder and salt and set aside. Add the eggs, one at a time, to the creamed mixture and mix until incorporated. Add the pumpkin puree and mix until smooth. 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. Fold in the pecans.
  • 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. Remove from the oven and cool for 10 minutes before serving.
  • Slice the bread into 1/2-inch slices. Spread the some of the Cream Cheese Frosting between 2 slices and form a sandwich. Slice in half diagonally and place against each other on a serving plate. Garnish with confectioners’ sugar and a sprig of fresh mint.
  • PUMPKIN SEED AND CREAM CHEESE FILLING: With an electric mixer, in a medium mixing bowl, cream the butter and cream cheese until smooth. Add the confectioners’ sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pumpkin seeds.
  • Yield: about 1 cup