Pumpkin Bread Truffles
Prep time
Cook time
Total time
Put your leftover pumpkin bread to good use, and enjoy this delicious bite-sized dessert that's perfect for a party! This recipe can easily be cut in half if you only have half a loaf of pumpkin bread.
Recipe type: Dessert
Serves: 2 dozen truffles
  • 1 leftover loaf of pumpkin bread (standard 8" x 4")
  • 4 oz. cream cheese, softened (1/2 of a block)
  • ½ stick butter, softened
  • 1¾ cups powdered sugar
  • zest of 1 orange
  • 1 package Wilton's white candy melts (available at Michael's or JoAnn's)
  1. Crumble the pumpkin bread in a large bowl.
  2. In a separate bowl, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar and orange zest.
  3. Using a beater, mix together the crumbled pumpkin bread and cream cheese frosting until combined.
  4. Refrigerate 3 hours.
  5. Line a baking sheet with wax paper.
  6. Form 1" balls with the pumpkin bread/cream cheese frosting mixture and place on the baking sheet.
  7. Freeze 1 hour.
  8. Melt the Wilton's white candy melts according to package directions.
  9. Dip the frozen balls in the white chocolate until coated.
  10. Let dry on wax paper.
  11. Store in refrigerator.
I'm partial to Wilton's white candy melts because of taste and ease of dipping. These delightful little truffles are great for making ahead because they freeze well!
Recipe by The Budget Diet at http://www.thebudgetdiet.com/pumpkin-bread-truffles