Pumpkin Cream Cheese Bread
Pumpkin & cream cheese. Two of my favorite things ever! Wrap that up inside a small loaf of bread = Pure Heaven.
Next time I make these, I am going to double the cream cheese mixture in the recipe and put some cream cheese in the middle of the bread as well as the top. Yummy!
Pumpkin Cream Cheese Bread
Ingredients:
3 mini loaf pans 5 3/4″ x 3″ x 2″. I found mini tin pans at Walmart. But next time I am going to try one large loaf. But the mini are perfect for presents.
For the Cheese Batter:
1 large egg
8 oz cream cheese, room temperature
1/4 cup powdered sugar
1/2 tsp pure vanilla extract
For the Pumpkin Spice Batter:
3/4 cup brown sugar
2 large eggs
1 cup pumpkin puree
2 TBSP oil (I used Olive Oil since I use that for everything)
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Directions:
1. Preheat oven to 350F. Grease your pans with butter.
2. Mix together 1 large egg, 8 oz cream cheese (at room temperature), 1/4 cup powdered sugar, and 1/2 tsp vanilla extract for the cheese batter with a handheld mixer.
3. Whisk together the remaining brown sugar and eggs in a medium bowl. Once light and fluffy, stir in the pumpkin, oil, and vanilla.
4. In a separate medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Add the dry ingredients into the wet ingredients, stirring as you go. Do not over mix.
6. Divide the batter evenly between three pans and add the cream cheese mixture on top. (or in the middle and on top if you want!)
8. Let cool for 10 minutes and then dig in!
Recipe adapted from An Edible Mosaic.
