Love those leftovers!
If you have too much pumpkin bread, try my latest recipe creation: Pumpkin Bread Truffles! They’re bite-sized pumpkin morsels dipped in white chocolate…YUMMY!
No leftover pumpkin bread? Start by baking a loaf, and then proceed with the Pumpkin Bread Truffle recipe. Click here for my favorite Pumpkin Bread recipe, just omit the cream cheese filling if you’re using it to make truffles.
Pumpkin Bread Truffles
- 1 leftover loaf of pumpkin bread standard 8" x 4"
- 4 oz. cream cheese softened (1/2 of a block)
- 1/2 stick butter softened
- 1 3/4 cups powdered sugar
- zest of 1 orange
- 1 package Wilton's white candy melts available at Michael's or JoAnn's
Crumble the pumpkin bread in a large bowl.
In a separate bowl, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar and orange zest.
Using a beater, mix together the crumbled pumpkin bread and cream cheese frosting until combined.
Refrigerate 3 hours.
Line a baking sheet with wax paper.
Form 1" balls with the pumpkin bread/cream cheese frosting mixture and place on the baking sheet.
Freeze 1 hour.
Melt the Wilton's white candy melts according to package directions.
Dip the frozen balls in the white chocolate until coated.
Let dry on wax paper.
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!