Pumpkin-cheese spice bread

Pumpkin and Cheese Cake - a delicious and comforting recipe that combines the flavors of autumn with the creamy texture of cheese. This dessert is not only easy to prepare but also brings a touch of nostalgia, reminding us of the cool autumn days when pumpkins appear in the markets. Perfect for a snack, a dessert, or even to impress guests at a special occasion, this cake is a true culinary delight.

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Servings: 8

Ingredients

For the pumpkin puree:
- 300 g pumpkin (baked and cooled, to yield 180 g puree)

For the cheese cream:
- 240 g Ricotta cheese
- 1 egg
- 50 g powdered sugar
- ½ teaspoon vanilla powder (or seeds from ½ pod)

For the cake:
- 135 g brown sugar
- 2 eggs
- 180 g pumpkin puree (prepared earlier)
- 2 tablespoons oil
- 1 teaspoon vanilla powder (or seeds from 1 pod)
- 150 g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- a pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2-3 ground cloves (optional)

Instructions

Step 1: Prepare the pumpkin puree
To make a delicious puree, bake the pumpkin in the oven at 180°C for 30-40 minutes or until soft. Let it cool, then remove the skin and mash it with a fork or blender. It is recommended to prepare the puree the night before to cool completely and achieve the perfect texture.

Step 2: Prepare the cheese cream
In a bowl, lightly beat the egg with the powdered sugar. Add the Ricotta cheese and vanilla powder, mixing until you achieve a smooth mixture. Cover the bowl and refrigerate the cream while preparing the cake.

Step 3: Prepare the cake mixture
In another bowl, mix the eggs with the brown sugar for 3-5 minutes until they lighten in color and become frothy. Reduce the mixer speed and add the pumpkin puree, followed by the oil and vanilla powder. In another container, mix the flour with the baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Gradually incorporate the flour mixture into the wet mixture, gently folding with a spatula to avoid losing air.

Step 4: Assemble the cake
Prepare a loaf pan by lining it with parchment paper. Pour half of the cake mixture into the pan, then carefully add the cheese cream on top, smoothing it out. Pour the remaining cake mixture over the cream, ensuring it is completely covered.

Step 5: Bake
Preheat the oven to 180°C. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The top of the cake will take on a golden hue, and its aroma will fill the entire kitchen.

Step 6: Cool and serve
Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely. This pumpkin and cheese cake is delicious and can be served warm or cold. You can slice it and serve it with a drizzle of honey or a dollop of whipped cream.

Practical tips
1. Pumpkin: Choose a medium-sized pumpkin with smooth, firm skin. The 'Hokkaido' pumpkin is ideal due to its intense flavors.
2. Ricotta cheese: If you don't have Ricotta, a good alternative would be well-drained cottage cheese, but textures will vary.
3. Spices: Experiment with spices! Half a teaspoon of freshly grated ginger can add a pleasant spicy note.
4. Serving: This cake is wonderful alongside a cup of coffee or aromatic tea, and a caramel or chocolate sauce can add extra flavor.

Nutritional benefits
- Pumpkin is rich in vitamin A, antioxidants, and fiber, contributing to eye health and the immune system.
- Ricotta cheese provides quality protein and calcium, essential for bone health.
- This cake contains less sugar compared to other desserts, making it a healthier option.

Frequently asked questions
1. Can I use canned pumpkin?
Yes, canned pumpkin puree is a quick and convenient alternative, but make sure it has no additives.

2. How can I store the cake?
This cake keeps well in the refrigerator in an airtight container for up to 5 days.

3. Can I freeze the cake?
Yes, the cake can be frozen. Slice it, wrap it well in plastic wrap, and store it in the freezer.

Now that you have all the necessary information, all that’s left is to get cooking! This pumpkin and cheese cake will surely bring smiles to the faces of your loved ones. Enjoy every slice and let yourself be carried away by its delightful aromas!

 Ingredients: - 240 g ricotta cheese- 1 egg- 50 g powdered sugar- 1/2 teaspoon vanilla powder (seeds from 1/2 pod)- 135 g brown sugar- 2 eggs- 180 g pumpkin puree- 2 tablespoons oil- 1 teaspoon vanilla powder (seeds from 1 pod)- 150 g flour- 1 teaspoon baking powder- 1/2 teaspoon baking soda- a pinch of salt- 1 teaspoon ground cinnamon- 1/2 teaspoon ground nutmeg- 2-3 ground cloves