Sick of pumpkin yet? Seems the stores this year are filled to the brim with pumpkin and pumpkin spice flavored everything. When it comes down to it, there is nothing like a good old-fashioned slice of homemade pumpkin bread. So this year, I am joining up an easy and delicious pumpkin bread recipe with some white chocolate for these fabulously fall Pumpkin Bread Truffles. Like a classic pumpkin cake with cream cheese frosting, these little bites are a great treat for any fall or Halloween party. Feel free to add some chopped pecans or walnuts to the bread recipe for extra salt and texture.
Pumpkin Bread Truffles
1 12 oz. can cream cheese frosting (or homemade cream cheese frosting if you prefer)
2 – 1 lb package of white almond bark
Pumpkin Bread Recipe
Makes 2 loaves
1 15 oz. can of pumpkin puree
3/4 C vegetable oil
2/3 C water
2 tsp vanilla
1 C brown sugar
1 C sugar
3 1/2 C AP flour
2 tsp baking soda
1 tsp salt
1/2 TBSP cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
Preheat oven to 350 degrees. Spray 2 9×5 inch loaf pans with cooking spray.
In mixing bowl, combine pumpkin, eggs, oil, water, vanilla, brown sugar and sugar at a medium speed, until thoroughly combined. In separate bowl, mix flour, baking soda, salt, cinnamon, ginger and cloves until combined.
Slowly add flour mixture to wet mixture, with mixing speed on low, until flour is fully incorporated.
Bake at 350 for 60 minutes or until inserted toothpick comes clean.
Allow to cool.
When cooled, crumbled one pumpkin loaf into large mixing bowl. Slowly add half the container (about 3/4 C) cream cheese frosting and combine with hands. On a lined baking sheet, roll mixture into 1 1/2 inch balls. Refrigerate and cool for one or more hours.
Melt almond bark on stove top or in microwave according to package directions. Immediately roll pumpkin balls, one at a time, into melted bark, coating evenly. Place back on lined sheet and sprinkle immediately.
Repeat with second loaf if desired. Each loaf makes about 2 dozen Pumpkin Bread Truffles. Allow to set and harden before serving.
Store in cool place or refrigerator for one week or freeze.
Want more pumpkin? You got it! Follow these links for some sweet and savory pumpkin recipes!
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil