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Pumpkin Bread with Cream Cheese

If pumpkin bread is one of your Fall favorites, you will love this version. It combines the classic pumpkin bread with a layer of cream cheese in the center – a delicious marriage of two fabulous flavors and textures. I know I posted a traditional pumpkin bread earlier in the season, but this was simply too yummy to pass up. I hope you like it. 

INGREDIENTS

  • 4 ounces cream cheese, softened
  • 2¼ cups sugar
  • 8 ounces sour cream
  • 5 large eggs
  • 2 tablespoons crystallized ginger, finely chopped (optional)
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • 1 cup cooking oil
  • 1/3 cup water

DIRECTIONS

  1. Preheat oven to 350º F.
  2. Generously grease or butter two loaf pans – bottom and sides. (Note: This could also be baked in a Bundt cake pan and topped with a creamy glaze for a special dessert.)
  3. Cream the softened cream cheese and ¼ cup sugar together until fluffy – using an electric hand-held mixer set on medium.
  4. Add the sour cream and 1 egg and continue to beat until everything is well-mixed.
  5. Stir in the crystalized ginger – set aside. (The ginger is optional, but it adds an interesting flavor to the cream cheese.)
  6. Sift together the flour, baking soda, cinnamon, ginger, nutmeg and salt into a mixing bowl – whisk together to be sure the dry ingredients are thoroughly blended.
  7. In a large mixing bowl combine the remaining sugar and eggs, plus the pumpkin, cooking oil and water.
  8. Beat with an electric hand-held mixer set on low until ingredients are well-blended.
  9. Add the dry ingredients slowly to the pumpkin mixture and beat until combined, scraping down the sides frequently with a rubber spatula.
  10. Pour 1½ cups of the batter into each loaf pan.
  11.  Place one-half of the cream cheese batter on top of the pumpkin batter in each loaf pan and smooth carefully until top is even.
  12.  Carefully pour the remaining pumpkin batter (divided in half) on top of the cream cheese layer in the two loaf pans – smooth out carefully.
  13. Bake in the pre-heated oven ~60 to 70 minutes or until a toothpick inserted in the center of a loaf comes out clean.

 



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