A Nice Twist on the Traditional Pumpkin Bread Roll

By on December 8, 2014 with No Comments

Apple Cinnamon Pumpkin Bread Roll


Yields (1) 15” Cake Roll

Apple Cinnamon Pumpkin Bread Roll


Recipe Description:

This “twisted” cake roll is a nice and very tasty variation on the traditional Pumpkin Bread Roll that most people are familiar with. It has a hint of apple added to the cake-bread for a more unique taste along with the addition of a cinnamon-flavored cream cheese spread filling, for a special combination that really wets your appetite.

Main Ingredients:

    • 3 Eggs.
    • 1-1/2 cups all-purpose White Flour.
    • 1 cup white Sugar.
    • 2/3 cup canned Pumpkin.
    • 1/2 cup Apple Sauce.
    • 1 teaspoon Baking Powder.
    • 2 teaspoons ground Cinnamon.
    • 1 teaspoon Lemon Juice.
    • 1/3 teaspoon ground Nutmeg.
    • 1/4 teaspoon Salt.
    • 1 cup finely chopped Walnuts.

    Preparation:

      1. Preheat oven to 375° F.
      2. In a mixing bowl, beat eggs on high for 5 minutes. Then, gradually beat in the White Sugar until thick and lemon-colored. Next, add in the Pumpkin, Apple Sauce and Lemon Juice, continuing to stir until well mixed.
      3. In another bowl combine the Flour, Baking Powder, Cinnamon, Nutmeg and Salt; then fold into the Pumpkin-Apple batter mixture.
      4. In a 15”x10”x1” baking pan lined with waxed paper, grease and flour the paper a minimal amount as needed – Then spread the batter into the pan and sprinkle with the chopped Walnuts.
      5. Once oven is properly pre-heated, bake for 15 minutes or until the cake springs back when lightly touched.
      6. Immediately turn out the cake, inverted onto a linen towel dusted with confectioners’ sugar – Peel off the wax paper and roll the cake up in the towel, starting with the short end – Then, allow to cool.

      Cinnamon Cream Cheese filling:

        • 1 cup (8 ounce package) Cream Cheese, softened.
        • 1 cup powdered confectioners’ Sugar.
        • 1/4 cup Butter, softened.
        • 1/4 cup Honey.
        • 1 teaspoon ground Cinnamon.
        • 1 teaspoon Vanilla Extract.
          1. In the bowl of an electric mixer (fitted with the whisk attachment), beat the Cream Cheese, confectioners’ Sugar, Butter, Honey, ground Cinnamon and Vanilla Extract, until fluffy (approximately 30 seconds).
          2. After baking the Pumpkin-Apple batter and allowing to cool, carefully remove it from towel and unroll the cake – Spread the Cinnamon Cream Cheese filling over cake to within 1” of the edges.
          3. Dust the outside with additional confectioners’ Sugar (if desired). Roll the cake up again and cover to chill until serving *(May be frozen for serving later).

           

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          Category: Desserts, Recipes

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