Simon Edvinsson’s Swedish Pumpkin Bread
Simon Edvinsson is a rising star in the NHL, known for his impressive combination of size, skill, and physicality. Hailing from Sweden, Edvinsson’s smooth skating and sharp hockey sense make him a standout on the ice and a promising talent for fans to watch.
In honor of Edvinsson's Swedish roots and bright future, we bring you "Edvinsson's Swedish Pumpkin Bread." This fall-inspired treat combines warm spices with a tender, moist texture and a touch of Swedish flair. Perfect for the season and Thanksgiving!
Ingredients
For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon cardamom (optional, for a Swedish twist)
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs, room temperature
1 cup pumpkin purée (not pumpkin pie filling)
1/2 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions
Prepare your oven and pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom (if using). Set aside.
Prepare the cream cheese filling:
In a small bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
Combine the wet ingredients for the bread:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin purée, Greek yogurt, and vanilla extract until fully incorporated.
Combine wet and dry ingredients for the bread batter:
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Be careful not to overmix.
Layer the bread and filling:
Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Spoon the cream cheese filling over the batter, smoothing it gently to form an even layer. Top with the remaining pumpkin batter, spreading it to completely cover the cream cheese layer.
Bake:
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese layer) comes out clean. If the top browns too quickly, loosely tent with foil after 30 minutes.
Cool and serve:
Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!