Delightful Pumpkin Bread Truffles: A Sweet Autumn Treat
As the leaves start to change and the air grows crisp, it’s the perfect time to embrace the flavors of autumn. Pumpkin bread truffles are a creative and indulgent way to use up any leftover pumpkin bread, transforming it into a festive treat that’s perfect for fall gatherings or a cozy night in. These truffles are not only delicious but also visually appealing, making them a hit at any holiday table.
Ingredients:
- 1 lb pumpkin bread, about one 9×5″ loaf
- 8 oz prepared cream cheese frosting (1 cup)
- 24 oz orange candy coating melts (4 cups)
- 2 tbsp chocolate candy coating melts
- 2 oz green candy coating melts
Directions:
- Crumble the Pumpkin Bread: Begin by crumbling the baked and cooled pumpkin bread into a large bowl. Work it between your fingers until it breaks down into small, fine pieces.
- Mix with Frosting: Add the cream cheese frosting to the crumbled bread. Mix thoroughly until the mixture is uniform, with no streaks of frosting remaining. It should be moist enough to hold together when shaped into a ball; add more frosting if needed to achieve the right consistency.
- Form the Truffles: Using a small 1-inch candy scoop or a spoon, scoop out portions of the mixture and roll them into round balls between your palms. Place these balls on a parchment or wax paper-lined baking sheet. Refrigerate for 2-3 hours or until firm.
- Prepare the Coating: Melt the orange candy coating in a microwave-safe bowl, using 30-second intervals and stirring in between until smooth.
- Dip the Truffles: Dip each chilled truffle into the melted orange candy coating using dipping tools or a fork, letting the excess drip off. Place them back on the baking sheet.
- Add Details: Melt the chocolate candy coating and mix it into some of the remaining orange coating to create a deeper orange shade. Transfer this mixture to a piping bag and pipe intersecting lines on each truffle to mimic pumpkin creases.
- Finish with Green Vines: Melt the green candy coating, transfer to a piping bag, and pipe small curls on top of each truffle to resemble pumpkin vines.
Quick Facts:
- Prep Time: 45 minutes
- Chilling Time: 2-3 hours
- Total Time: About 3 hours 45 minutes
- Servings: Approximately 24 truffles
- Calories: 150 kcal per truffle
These pumpkin bread truffles capture the essence of fall in each bite, combining the spicy sweetness of pumpkin bread with the rich smoothness of cream cheese frosting, all encased in a colorful candy shell. Whether served at a festive party or as a special treat for your family, these truffles are sure to impress with their delightful flavors and charming appearance. Enjoy the taste of autumn with each delicious, handcrafted bite!
Pumpkin Bread Truffles
- Total Time: 3 hours 45 minutes (including chilling)
- Yield: 24 1x
Description
These Pumpkin Bread Truffles are a delightful way to celebrate the flavors of fall. Made from crumbled pumpkin bread mixed with rich cream cheese frosting, these truffles are coated in a festive orange candy shell and adorned with chocolate and green candy accents to resemble mini pumpkins. They are perfect for Halloween parties, autumn gatherings, or as a special homemade gift during the holiday season.
Ingredients
1 lb pumpkin bread, about one 9×5″ loaf
8 oz prepared cream cheese frosting (1 cup)
24 oz orange candy coating melts (4 cups)
2 tbsp chocolate candy coating melts
2 oz green candy coating melts
Instructions
Crumble the baked and cooled pumpkin bread into a large bowl, gently working it between your fingers until it is in small, fine pieces.
Add the cream cheese frosting to the pumpkin bread crumbs and mix until well combined, with no streaks of frosting remaining. The mixture should be moist and hold together when squeezed into a ball. If it’s too dry, add another spoonful or two of frosting to reach a workable consistency.
Using a small 1-inch candy scoop or a spoon, scoop out small portions of the pumpkin bread mixture and roll them between your palms to form perfectly round balls. Place the balls on a baking sheet lined with parchment or waxed paper. Chill the balls in the refrigerator for 2-3 hours, or until firm.
Place the orange candy coating in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until fully melted and smooth.
Using dipping tools or a fork, dip each pumpkin bread truffle into the melted orange candy coating, allowing the excess to drip back into the bowl. Place the coated truffles back on the baking sheet. Repeat until all truffles are coated.
Melt the chocolate candy coating in the microwave, then stir it into the remaining melted orange coating to create a deeper orange color. Transfer this mixture to a piping bag fitted with a small round tip, a paper cone, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of each truffle to represent the creases of a pumpkin.
Melt the green candy coating in a microwave-safe bowl, then transfer it to a piping bag fitted with a small round tip, a paper cone, or a plastic bag with a small hole cut in the corner. Pipe small curls of green candy on top of each truffle to resemble pumpkin vines.
Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature. Store any extra truffles in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 45 minutes
Nutrition
- Calories: 150