Monday, August 22, 2011

Pumpkin Cream Cheese Bread

   Over the last week or so my mind has begun to drift away from summer activities and has begun to look forward to our up coming autumn season. I don't know a soul that doesn't like fall time. As far as I'm concerned it's simply the most beautiful time of the year in Canada. On top of that the best of fashion comes out (gotta love layers, sweaters and boots), walks in a wooded park are all the more romantic, and most importantly the food changes from ice-cream and slushies to warm and hearty comfort foods.

   This Saturday I was channeling that "warm comfort food" feeling and found a recipe that met that desire perfectly, Pumpkin Cream Cheese Bread. This recipe produces bread that tastes like a season change in your mouth. I guarantee you'll be very satisfied with the pumpkin and nutty flavor, also the cream cheese filling adds a special touch. It makes two loaves so you can either share one with a friend, freeze it or just leave them in the fridge and you'll find they'll be eaten it up in no time. It's only Monday and my first loaf is already gone.



Anyways here's the recipe, enjoy.

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PUMPKIN CREAM CHEESE BREAD
FILLING:
  • 1 package (8 ounce) cream cheese, softened
  • 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract
BREAD:
  • 1  2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
  • 1/2 cup canola oil
  • 2 large eggs
  • 1  1/2 cups sugar
  • 1 cup chopped pecans or walnuts
Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Eat up! 
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   As much as I love baking and trying new recipes  I think one of the biggest factors that makes me rethink baking would be the inevitable aftermath of dishes. How I loath doing dishes.


    Regardless the baked goods are usually always worth it.

4 comments:

Kari Jeanne said...

Looks delicious!! I will absolutely be making this soon!! I share your feelings about dishes - luckily I can usually talk my wonderful fiance into helping ;)

Amanda Y said...

Oh what an interesting recipe! It looks delish!

Emme said...

ooh that's looks so delicious!

Megan said...

That looks so amazing! Thanks for sharing the link on my blog :)

-Megan
meganesass.blogspot.com