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Pumpkin Cream Cheese Bread Recipe {Autumn Favorites}

on October 2, 2012 by Jami Balmet 10 comments

Welcome to my first recipe during Autumn Favorites month! Come back all month long for many more recipes, decorating ideas, and activities all with a fun Fall theme.

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!

 

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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!)

7. Bake until golden on top, but make sure not to over bake them. Bake for about 30-40 minutes depending on your oven. I set mine to 20 minutes and kept checking them every 5 minutes, but my oven is horrible.

8. Let cool for 10 minutes and then dig in!

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Come back all month long for even more Yummy Fall Recipes during Autumn Favorites month!

Recipe adapted from An Edible Mosaic.

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