Pumpkin Spice Bread with Cream Cheese

This week I've been baking up some pumpkin recipes. Some have worked quite well, others.... ended up in the garbage.

 

The first that I came across was one that reminded me of an autumn version of banana bread.

 

 

 

• Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
• For the cheese batter, use a handheld electric mixer to beat together 1 pkg cream cheese, room temperature, 1 large egg, room temperature, lightly beaten, 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract  
• In another bowl whisk together 3/4 cup brown sugar, lightly packed with 2 large eggs until light and fluffy. Stir in 3/4 cup pumpkin puree, 2 tbsp. canola oil, and 1 tsp vanilla. 
• In a separate bowl, sift together 1 1/4 cups all purpose flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves.  
• Gradually add the dry ingredients into the wet and mix together.
• Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
• Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

 

This recipe got good reviews and in my opinion is best served still warm out of the oven.

 

 Take advantage of pumpkin season and find ways to incorporate it into your favourite recipes.

More to come!