Moist Pumpkin Bread w/ Quark Recipe
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Pumpkin must be my very favorite Fall obsession (I am sure like it is for so many other people as well). Anything from pumpkin spice lattes (yes, that stereotypical) to pumpkin soup and all the in betweens – sign me up! I have started using it more and more after moving to the United States, which is probably due to the fact that it’s so easily accessible in cans saving quite a bit of time. Germany, if you’re reading this, I have gotten a few requests for pumpkin purée from my fans, so please someone make it. 😉
Pumpkin Bread Is Where It’s At!
Today I am presenting to you a sweet pumpkin bread with a German cheesecake swirl using quark (the high-protein German dairy I always brag about), which adds a creamy layer of deliciousness. You’re probably able to find a local quark producer near you, but if you don’t, I like Vermont Creamery’s quark available at most Whole Foods stores (if they don’t carry it, request it, and there is a good chance they will get it in for you). One of these days, I will also attempt to make it myself and post a recipe for it. I hear it’s not very difficult, but mostly time consuming.
A Liqueur Like NONE OTHER!
Speaking of pumpkin… you absolutely HAVE TO try this liqueur if you’re a pumpkin spice lover like I am! Mozart Chocolate Cream Pumpkin Spice Liqueur from Salzburg, Austria, has a beautiful orange color and is sweet with lots of seasonal spice and a hint of chili. It will definitely help you create a different kind of the oh so popular pumpkin spice latte! To find out availability in your area, complete the form on the distributor’s website.
- 2 shots of espresso (I love Illy espresso!)
- 12 ounces of milk
- 2 ounces Mozart Chocolate Cream Pumpkin Spice Liqueur (plus more for garnish)
- whipped cream
- ground cinnamon (for garnish)
Steam milk and pour liqueur and espresso into it, top with whipped cream, more liqueur and a sprinkle of cinnamon. Prost!
Up Next: Fall Spätzle
Next week, check back for a Fall-appropriate Spätzle recipe that would also make a great, not-so-traditional Thanksgiving side. If you haven’t had Spätzle, they are THE German noodle! If you would like a little reminder to check back, please subscribe to receive weekly emails with new recipes! Guten Appetit!
Pumpkin Bread With German Cheesecake Swirl Recipe (Makes 3 7×3 Inch Loaves):
- 4 eggs
- 1 c (240 ml) vegetable oil
- 2/3 c (175 ml) water
- 3 1/2 c (420 g) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- pumpkin seeds for topping
German Cheesecake Swirl:
- 7 oz (200 g) Quark
- 1 egg
- 1 Tbsp sugar
- 1/2 tsp pure vanilla extract
Preheat oven to 350 degrees and Fahrenheit and prep loaf pans by greasing and dusting with flour, shaking off excess flour.
- Sift together all dry ingredients for the pumpkin bread in one bowl and combine all wet ingredients in another, larger bowl. Gradually add dry ingredients to the wet ones, staring until just combined.
- Combine ingredients for the quark swirl.
- Fill loaf pans a third of the way with the pumpkin bread batter, add in half of the quark mixture and swirl around, finish with the pumpkin bread batter. Finally, distribute the remaining quark mixture and swirl once more. Sprinkle with pumpkin seeds and bake for 60 minutes in the preheated oven or until a toothpick comes out clean. Enjoy!
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Some German Fall Recipes You Need To Try:
- Fall Flammkuchen – A German Fall-inspired flatbread
- Riesling Soup – This was served to us at our castle wedding two years ago – so delicious!
- German Pumpkin Cheesecake – A lighter version of the American Cheesecake with added pumpkin and spice!
- Martinsbrezel – sweet pretzel recipe in celebration of the German St Martin’s Day holiday coming up November 11th!