Everyone’s In Love With Loaf Pan Desserts

@sugarspiceddreams

pumpkin cheesecake loaf with streusel 🎃🍂 recipe: pumpkin loaf: ½ cup granulated sugar (100g) ½ cup brown sugar, packed (100g) ½ cup butter, browned (113g) 2 large eggs, room temp (100g) 1 cup pumpkin purée, not pumpkin pie filling (180g) 1 tsp vanilla extract (5g) ¼ cup milk, room temp (60g) 2 cups all-purpose flour (240g) 1 tsp baking powder (5g) 1 tsp baking soda (5g) ½ tsp salt (3g) 2 tsp cinnamon (5g) ½ tsp nutmeg (1g) ¼ tsp cloves (0.5g) ¼ tsp ginger (0.5g) cream cheese filling: 8 oz cream cheese, softened (226g) ¼ cup granulated sugar (50g) 1 tsp vanilla paste 1 egg yolk streusel: ½ cup brown sugar ½ cup all-purpose flour pinch of salt 1 tbsp cinnamon 4 tbsp cold butter, cubed (57g) preheat oven to 375°F. brown the butter and let it cool slightly. in one bowl, whisk together flour, baking powder, baking soda, salt & spices. in another bowl, whisk browned butter, both sugars, eggs, pumpkin, vanilla & milk until smooth. gently fold the dry ingredients into the wet until just combined. don’t overmix. for the cheesecake filling, beat cream cheese, sugar, vanilla & egg yolk until smooth. for the streusel, mix brown sugar, flour, salt & cinnamon. cut in the cold butter with your fingers until crumbly. line a loaf pan with parchment. add half of the pumpkin batter, then spread the cheesecake filling evenly over the center. top with the remaining pumpkin batter and smooth the top. sprinkle generously with streusel. bake at 375°F for 5 min, then reduce to 350°F and bake for 55–65 min, or until a toothpick inserted into the pumpkin portion comes out clean. (if using a glass loaf pan, place it on a light-colored baking sheet to help prevent the sides & bottom from browning too quickly.) let cool before slicing so the cheesecake layer can set. #pumpkin #cheesecake #cake #recipe #baking ib: sarahkrafty

♬ Autumn In New York – Frank Sinatra

@sugarspiceddreams

apple pie pull-apart bread 🍎🤎 this one is SO gooey & packed with cinnamon apples recipe: dough: 1 cup warm milk (240g) 1 tbsp active dry yeast (10g) ⅓ cup brown sugar (65–70g), divided 2 large eggs 1 tbsp vanilla bean paste 4 cups bread flour (480g) 1 tbsp cinnamon 1 tsp salt ⅓ cup very soft butter (76g) add warm milk, yeast & 1 tbsp brown sugar to a bowl. let sit 5–10 min until foamy. add remaining sugar, eggs & vanilla. gradually add flour, cinnamon & salt and knead until the dough starts coming together. once the dough has developed some structure, gradually knead in the very soft butter. this takes a little time, but keep kneading until the dough is smooth & elastic. don’t add a ton of extra flour. place in an oiled bowl, cover & let rise somewhere warm until doubled, about 1 hour. apple pie filling: 4 medium apples, peeled & chopped into chunks 2 tbsp butter (28g) ¼ cup brown sugar (50g) 2 tbsp cinnamon ½ tsp nutmeg 1 tsp vanilla 1 tbsp cornstarch 2 tbsp water melt butter in a skillet, then add apples, brown sugar, cinnamon & nutmeg. cook until the apples soften and release their juices but still have some texture. mix cornstarch & water until smooth, then add to the apples. cook for another 1–2 min until the juices thicken into a glossy sauce. remove from heat & stir in vanilla. let cool completely. cinnamon filling: ½ cup softened butter (113g) 1 cup brown sugar (200g) 2 tbsp cinnamon 1 tsp vanilla pinch of salt mix everything together until smooth & spreadable. assembly: punch down dough & roll into a large rectangle. spread the cinnamon filling evenly over the dough, then spread the cooled apple filling over the top. cut the dough into 3 long strips. stack the strips on top of each other, then cut the stack into about 5 sections. place the sections upright into a large parchment-lined loaf pan. (don’t overcrowd the pan, if they’re packed too tightly, they’ll rise like crazy, use a second pan if needed.) cover & let rise somewhere warm until puffy, about 20–30 min. bake at 350°F until golden brown and cooked through, about 30–40 min depending on the size of your pan. if the top starts browning too quickly, loosely cover with foil. let cool slightly before pulling apart ( i didn’t let mine cool and it was falling off the bone ) & enjoyyy 🍎🤎 for the glaze i used powdered sugar, vanilla paste and heavy cream, i didn’t measure but add the heavy cream to 1 cup of powdered sugar until you reach the desired consistency ! #applepie #bread #Recipe #baking #fallbaking

♬ Heaven Can Wait – Dean Martin

@audreybakes

Biscoff Cookie Butter Pumpkin Bread 🎃🍂 Ingredients: ½ cup (113g) unsalted butter, melted & slightly cooled ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar 2 eggs, room temp 1½ tsp vanilla extract 1 cup (225g) canned pumpkin purée ⅓ cup (80g) biscoff cookie butter ⅓ cup (80g) sour cream, room temp 1⅔ cups (200g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1 tsp baking soda ½ tsp baking powder 2 tsp pumpkin spice ½ tsp cinnamon ½ tsp salt Biscoff Crumble: 4 Biscoff cookies, finely crushed ⅓ cup (40g) all-purpose flour ¼ cup (50g) brown sugar, packed ¼ tsp cinnamon 3 tbsp (42g) unsalted butter, melted Instructions: Preheat oven to 350°F and line a 9×5 loaf pan with parchment. To make the crumble, combine crushed biscoff cookies, flour, brown sugar, and cinnamon. Add the melted butter, and mix until crumbly. You can use your hands to create more clumps. Chill while you make the batter. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Mix in the eggs and vanilla. Whisk in the pumpkin puree, cookie butter, and sour cream until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined. Don’t over mix. Pour the batter into the prepared pan. Sprinkle the biscoff crumble all over. Bake for 50-60 minutes or until a toothpick comes out clean/mostly clean (no wet batter). Let it cool, then drizzle with cookie butter. Enjoy! #bakingrecipe #pumpkinbread #pumpkin #cookiebutter #fallrecipes

♬ original sound – ashley 💋🛍️

@highkeitasty

If fall was a loaf, this would be it. Absolutely everything you love about a cider doughnut in loaf form 🍎 Episode 2 of Turning your favorite comfort foods into a loaf! Full recipe below!⬇️ Printable recipe on my website at Highkeitasty.com (in my bio)! Feel free to email subscribe to get new recipes directly emailed to you 🥰 Apple Cider Donut Loaf: 1¾ cups all-purpose flour 1½ tsp baking powder ½ tsp baking soda ½ tsp salt 1½ tsp cinnamon ¼ tsp nutmeg ½ cup unsalted butter, melted and cooled ½ cup granulated sugar ¼ cup light brown sugar 2 large eggs, room temperature 1 tsp vanilla extract ⅓ cup apple cider, reduced from 1 cup (reserve 1 tbsp for glaze) 2 tbsp whole milk ¼ cup Greek yogurt or sour cream Cinnamon Sugar Coating: ¼ cup granulated sugar 1½ tsp cinnamon 2 tbsp melted unsalted butter Apple Cider Glaze: ¾ cup powdered sugar 1 tbsp reduced apple cider ½ tsp vanilla extract Pinch of salt Instructions: Pour the apple cider into a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced to about ⅓ cup + 1 tablespoon. Remove from heat and let the cider cool completely before using. Reserve 1 tablespoon of the reduced cider for the glaze. Use the remaining ⅓ cup for the loaf batter. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. In a medium bowl, sift and whisk together the dry ingredients. In a large bowl, whisk together the melted butter, and sugars until smooth and pale. Whisk in the eggs and vanilla until completely combined. Add the ⅓ cup reduced apple cider, Greek yogurt, and milk. Whisk everything until smooth. Gently fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the loaf pan and bake for 50–55 minutes. Let the loaf cool before coating. Once the loaf is completely cooled, brush the top and sides with the melted butter. Combine the sugar and cinnamon on a plate. Toss the loaf in the cinnamon sugar until all sides are coated. For the glaze, whisk together the powdered sugar, 1 tablespoon reduced apple cider, vanilla, and salt until smooth. Drizzle the glaze over the sliced loaf. Eat and enjoy! #applecider #appleciderdonuts #fallrecipes #fallbaking #loafcake

♬ âm thanh gốc – Cái gối ôm – Cái gối ôm

@obsessedwithcashews

🤎FRENCH TOAST DONUT LOAF🤎 ➡️FULL RECIPE ➡️ OBSESSEDCAKES.COM😍 🤎This is my French toast donut loaf, easily the most underrated one of the series!! 🤎It tastes identical to French toast to a degree that’s almost a bit freaky. The maple emulsion and that butter extract is absolute key to making this what it is. I can’t even describe it! 🤎It has the texture of a cake donut which is magical, the glaze goes perfectly with the buttery maple flavor. It tastes even better the next day after it’s been chilled, it’s so easy to make and these flavors are perfect for fall!! 🤎I’m telling you, make this for breakfast or just have around the house, it’s the best dessert out there if you love French toast as much as I do. 😍 Please save this and make it once you get the maple emulsion and butter extract. You will be so happy! #frenchtoast #donutloaf #easydessert #obsessedcakes

♬ original sound – Angela Heckler|Obsessed Cakes