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Sorghum Pumpkin Loaf with Sorghum Brown Sugar Cream Cheese Frosting

https://www.sorghumcheckoff.com/recipes/sorghum-pumpkin-loaf-with-sorghum-brown-sugar-cream-cheese-frosting/

Prep Time

20 Minutes

Make Time

1 Hours

Yield

About 10 slices

Sorghum Form

Rich pumpkin loaf made with our sorghum AP flour blend and topped with brown sugar cream cheese frosting.

Ingredients

Sorghum Pumpkin Loaf Ingredients:

  • 2 cups sorghum AP flour blend
  • 1 tsp baking soda
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 1 1⁄2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1⁄2 tsp ground nutmeg
  • 1⁄4 tsp ground cloves
  • 1⁄2 cup sorghum syrup
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup brown sugar, packed
  • 2 large eggs
  • 1⁄2 cup melted butter
  • 1 cup canned pumpkin puree
  • 1⁄4 cup whole milk
  • 1 tsp vanilla extract

Sorghum Brown Sugar Cream Cheese Frosting Ingredients:

  • 2 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 2 tbsp sorghum syrup
  • 1⁄4 cup brown sugar, packed
  • 1⁄4 tsp vanilla extract
  • 3⁄4 cup powdered sugar, sifted
  • 1 1⁄2 tsp heavy cream

Instructions

Sorghum Pumpkin Loaf Instructions:

  1. Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, or grease and flour.
  2. In a large bowl, whisk together sorghum AP flour blend, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
  3. In a separate large bowl, combine sorghum syrup, granulated sugar, brown sugar, eggs, butter, pumpkin puree, milk and vanilla extract. Whisk until smooth.
  4. Add the wet mixture into the dry mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth out the top.
  6. Bake for 55–65 minutes, or until a toothpick poked in the center comes out clean.
  7. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Sorghum Brown Sugar Cream Cheese Frosting Instructions:

  1. In a medium mixing bowl, beat together the softened cream cheese and butter until smooth, roughly 2–3 minutes.
  2. Add the sorghum syrup, brown sugar and vanilla extract. Beat until well combined and fluffy, about 1–2 minutes longer.
  3. Gradually add the powdered sugar and continue beating until light and smooth.
  4. Add heavy cream and beat until the frosting is smooth and spreadable.

Assembly Instructions:

  1. Once the Sorghum Pumpkin Loaf is fully cooled, spread the Sorghum Brown Sugar Cream Cheese Frosting generously over the top.
  2. Slice and enjoy!