pumpkin bread balls

Pumpkin bread balls.
Why not?
I mean seriously why not.
I do tire of plain pumpkin bread, it gets a little boring.
Having made banana bread balls with huge success, why not pumpkin bread.


The only thing I did differently with the pumpkin bread cake balls is I did not dip them in chocolatesince I'm not a fan of pumpkin and chocolate together.
But if you are a fan of it then go right ahead.
These are really easy to make too; FAR EASIER than cake balls.
Cake balls they fall apart when you roll them and when you dip them in chocolate.
Banana bread balls and pumpkin bread balls are much heartier and can stand up to a chocolate
bath.
I dipped the pumpkin bread balls in a simple glaze, which will not harder BTW because pumpkin bread is very moist, but it gives it a nice layer of sweet.
Then coat in powdered sugar.
If you do want a "crunch" on your pumpkin bread balls then dip then in dark or white chocolate.
These do not keep well the next day; they are a "one day wonder".
Be oh so tasty during that "one day wonder".

Take a perfectly good baked loaf of pumpkin bread, mix with cream cheese, wrap and chill.

A nice pumpkin pie glaze bath.


Taste-testing in progress.  See I look out for you by taste-testing everything (at least 5x).

And a final roll in powdered sugar to make em look fancy.
Next time I make these, I will dip them in chocolate and report back.

pumpkin bread balls
recipe from vanillasugarblog.com
print recipe

1 baked loaf pumpkin bread (8 or 9-inch loaf)
8 ounces of cream cheese, room temp

glaze bath:
2 cups powdered sugar
2-3 TB whole milk
pinch of sea salt
dash or two of pumpkin pie spice
plus extra powdered sugar for dusting, decorative

chocolate bath:
white or dark melted chocolate
chopped nuts or sprinkles for decoration, optional

Cook Notes:
The glaze does NOT harden on the balls because the pumpkin bread is moist.
So after they dried a bit after the glaze dip, I just rolled them in powdered sugar for a nice decorative touch.
They do not keep well the next day; still tasty but very moist.
If you want a "crunchy" coating then dip them in white, milk or dark chocolate.

Once bread is cooled. Crumble it up in a large bowl until you have crumbs—no large chunks should be remaining. Add in the softened cream cheese. Mix well. I used my hands to mix this really well. Cover bowl with plastic wrap and let set up, harden (I did this overnight--recipe from vanillasugarblog.com). Line a cookie sheet with parchment paper. Scoop out 1 or 2 inch balls, roll into fairly uniform balls. If using a medium size ice cream scoop makes it easier then go ahead. Remember you don’t want balls any larger than 2 inches. Once all balls are done, place in fridge to chill.
If you are doing them plain with no chocolate dipping then prepare the glaze. If you are doing chocolate dipping then temper milk, white or dark chocolate. About 2+ cups of milk/dark/white chocolate chips. You might need a bit more. Once chocolate is tempered, using a plastic fork or chopsticks, dip balls into chocolate and place on parchment lined cookie sheet. Sprinkle the balls with the chopped nuts or sprinkles while chocolate is still soft. It takes a while for the chocolate to harden or you can place them in the fridge to speed up the process. They keep covered in air tight container in the fridge for about 3 days. Should make about 25 balls; dependent on the size you roll them.
If you are doing the glaze, in a shallow bowl, mix the powdered sugar with the milk and a pinch of salt.
Mix until well combined.  Dip the balls in the glaze, and place on a wire rack lined with parchment paper. The glaze will not harden because the pumpkin bread is moist. So for decorative purposes, after they were done drying I rolled them in powdered sugar.