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?
Ingredients
- one small pumpkin
Instructions
- hollow out pumpkin and cut into sections about the size of your hand
- roast at 375 for 45 - 50 minutes on baking sheet, skin side down
- once cool to the touch (enough to handle) scoop out pumpkin from the skin
- puree in food processor or with hand held blender
- freeze for up to six months or refrigerate up to one week
Ingredients
- 2 packages cream cheese (room temperature)
- 2/3 cups of powdered sugar
Instructions
- Cream the cream cheese with the powder sugar until thoroughly mixed
- Be sure to lick the spoon
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
- Preheat oven to 350F
- Prep two 9" loaf pans
- Cream together sugar and coconut oil
- Add pumpkin puree and eggs slowly until combined
- Mix in spice, salt, baking soda and baking powder
- Add flour and water, alternating
- Pour 1 1/2 cups batter to each loaf pan
- Spread (carefully) 1/2 the cream cheese filling on top of mixture in each bread pan
- Pour 1 1/2 cups batter on top of cream cheese mixture
- 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!
This pumpkin bread is amazing! A recipe to be handed down for generations, it is SOO good. THANK-YOU for sharing 🙂
Three cups of sugar seems like a lot.