Wednesday, October 6, 2010

Pumpkin Cream Cheese Bread

adapted from

1 (8 ounce) package cream cheese
1 1/2 cups white sugar, divided
1 2/3 cups & 1 tablespoon all-purpose flour, divided
3 eggs, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil or unsweetened applesauce
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour and 1 egg; beat until smooth. Set aside. 
Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside 
Place pumpkin, vegetable oil/applesauce, 2 eggs and 1 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
So, I messed this up, but it is so good I can't wait to make it again :)  
What I did wrong (pictured above): I only had one 9 inch loaf pan, so I thought I could make a large loaf and maybe a few muffins.  I put in the bottom pumpkin mixture, then 1/2 the cream cheese.  It wasn't until I had already started putting in the top layer that I realized I was not going to have enough left to make anything else.  So I ended up with a really good bread, but with a smaller layer of cream cheese than expected.  Take care to make the bottom layer fairly thin as it will rise when baking.
I think I may go buy two 8 inch loaf pans just so I can make this again soon :)

1 comment:

The Twin Spinner said...

This looks ridiculously good. It may be my Thanksgiving contribution this year!


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