Pumpkin Cream Cheese Bread


I’m not much of a sweets fan.  I prefer savory and crunchy, actually, but when I wandered across a variation of this dessert bread I thought that sounds tasty, and I’ll bet I can make it a little more organic and healthier if I make it with ingredients from Bountiful Baskets.  A challenge in the making.  Who could say no to that?

Pumpkin Puree

Ingredients

  • one small pumpkin

Instructions

  1. hollow out pumpkin and cut into sections about the size of your hand
  2. roast at 375 for 45 - 50 minutes on baking sheet, skin side down
  3. once cool to the touch (enough to handle) scoop out pumpkin from the skin
  4. puree in food processor or with hand held blender
  5. freeze for up to six months or refrigerate up to one week

Cream Cheese Filling

Ingredients

  • 2 packages cream cheese (room temperature)
  • 2/3 cups of powdered sugar

Instructions

  1. Cream the cream cheese with the powder sugar until thoroughly mixed
  2. Be sure to lick the spoon

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

Ingredients

  • 2 cups homemade pumpkin puree
  • 4 eggs lightly beaten
  • 1 banana, creamed OR 1 cup coconut oil
  • 3 cups sugar
  • 3 1/2 cups flour
  • 2 heaping teaspoons of pumpkin pie seasoning
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2/3 cups water

Instructions

  1. Preheat oven to 350F
  2. Prep two 9" loaf pans
  3. Cream together sugar and coconut oil
  4. Add pumpkin puree and eggs slowly until combined
  5. Mix in spice, salt, baking soda and baking powder
  6. Add flour and water, alternating
  7. Pour 1 1/2 cups batter to each loaf pan
  8. Spread (carefully) 1/2 the cream cheese filling on top of mixture in each bread pan
  9. Pour 1 1/2 cups batter on top of cream cheese mixture
  10. Bake on cookie sheet (in case there's any spillage) for 40-45 minutes

Keep in mind that baking times vary.  Typically you would use the “toothpick method” to check if the loaves are done.  I prefer the “jiggle method”.  To do this lightly touch the top of the loaf and see if it’s fairly firm with a small ripple of a “jiggle” through the loaf.  If this happens, it’s ready to come out of the oven.  If the “jiggle” resembles a 1980 waterbed then add five minutes to your baking time and repeat until done.

I took this tasty bread with me on holiday visits and everyone devoured it.  Each person had a little different take on the flavors saying it tasted like everything from apple to persimmon and pumpkin.  I usually keep one loaf for snacking and freeze the other loaf because I’m not one to just enjoy seasonal snacks during that season.

Happy snacking!

Tags:

2 Responses to “Pumpkin Cream Cheese Bread”

  1. Sarah Borte says:

    This pumpkin bread is amazing! A recipe to be handed down for generations, it is SOO good. THANK-YOU for sharing :)

  2. Maria Held says:

    Three cups of sugar seems like a lot.

Leave a Reply