October 13, 2011

Pumpkin Cream Cheese Bread

ITS FALL!!!!! My favorite time of year!! There is a crispness in the air, the sound of fallen leaves and the warm, cozy scent of hot cider and tea...its the best time of year hands down! So, since it is autumn that means only one thing....time to bake and cook with pumpkin!! There are so many pumpkin recipes out there! So I thought I would begin with a simple and easy one, a pumpkin cream cheese bread! I found this recipe on the evil site that is Pinterest, I seriously get lost on there for hours. This recipe was pinned from Lick the Bowl Good, which is a site I have gotten other recipe off of as well. So let's get this autumn season started!

Pumpkin Cream Cheese Bread
Yields 2 loaves


8 oz. package cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 1/2 T flour


1 cup toasted pecans or walnuts (optional)
3 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 large eggs
2 cups granulated sugar
1 cup unsalted butter, melted and cooled
15 oz. can pure pumpkin
1/2 cup water
1 1/2 tsp. vanilla

Preheat oven to 350. Butter and flour 2 loaf pans.

For the Filling: Beat the cream cheese until just smooth with a hand mixer, stand mixer or in a food processor. Add the sugar and process until smooth and creamy. Add the eggs, one at a time, processing until just incorporated. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until well lightly beaten. Whisk in the sugar and melted butter, then stir in pumpkin, water, vanilla and (optional) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of flour is fine. Divide the batter in half. Take one half and divide it between two pans. Pour half of the cream cheese mixture into each pan, then top with the remaining half of batter. Smooth the tops and bake for one hour, or until a toothpick inserted comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

This bread is so moist, and dense with a light pumpkin flavor, it is the perfect fall treat! Not overly sweet and the cream cheese adds a nice smooth texture. With how moist and smooth this bread is, the addition of nuts is a welcomed crunch, and texture.

Now if you'll excuse me I am going to go make a cup of tea and enjoy my bread...bye now!

Eat, Drink and Be Merry....fall is here!!!


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