Wednesday, September 16, 2015

Cream Cheese Pumpkin Bread

Fall is here. Leaves are falling. Pumpkin Spice Lattes are back. Pumpkin everything is here! I saw this delicious recipe for banana bread and had just bought my first can o' pumpkin, so I decided to substitute the bananas for pumpkin. I used about 3/4 of the can, but I could have used the entire can. I was afraid my bread loaf pan would overflow, but there was plenty of room.

Cream Cheese Pumpkin Bread
*derived from this recipe

Cream Cheese Filling
- 1 large egg
- 6 oz. cream cheese
- 1/3 cup sugar
- 2 1/2 tbsp. flour

- 1 large egg
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup honey Greek yogurt
- 2 tsp. vanilla
- 3/4 can of pumpkin
- 1 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt

1. Preheat oven to 350 degrees.
2. Mix your filling ingredients together until smooth. Set aside.
3. Beat your egg, brown sugar, Greek yogurt, oil, and vanilla in your mixer.
4. Add pumpkin and mix until smooth.
5. In a small bowl, combine your dry ingredients: flour, salt, baking powder, baking soda.
6. Slowly add your dry ingredients to your wet until combined.
7. Grease your bread pan and pour 2/3 of your bread mixture into your pan.
8. Pour your cream cheese filling on top and spread evenly on top.
9. Pour the rest of your pumpkin bread batter on top of your cream cheese filling and smooth with a spatula.
10. Bake for 45 minutes.

 Pumpkin bread batter

 Cream Cheese Filling

 2/3 pumpkin batter with cream cheese filling on top

 Pumpkin bread batter smoothed on top

Pumpkin Cream Cheese Bread


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