Since I am well-stocked up on pumpkin, I decided it was time to try another pumpkin recipe. This recipe caught my eye at About.com…it stood out to me because it has cream cheese in it and everything I make that includes cream cheese as an ingredient always seems to turn out good! So pumpkin bread with a swirl of cream cheese in it seemed like a great idea! 🙂
I made a few changes to the original recipe and added a cinnamon glaze, which is a nice way to finish up this Pumpkin Cream Cheese Bread. It’s nice and moist, and the cream cheese filling adds a special touch. The recipe makes two 8 x 4″ loaves, so you can make one to eat now and one to save in the freezer for later. Or give one to a friend or neighbor…they would probably be delighted to receive one!
PUMPKIN CREAM CHEESE BREAD by NancyC, adapted from About.com
Makes two 8 x 4″ loaves
CREAM CHEESE FILLING:
- 1 (8-ounce) package cream cheese, softened
- 1/2 to 3/4 cup sugar (for a sweeter filling, use 3/4 cup)
- 1 Tablespoon all-purpose flour
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade (using a little more pumpkin puree will make the bread extra moist)
- 1/2 cup canola oil
- 2 large eggs
- 1 1/2 cups sugar
- 1 cup chopped pecans or walnuts
- 1 cup powdered sugar
- 2 to 2 1/2 Tablespoons Half & Half (light cream)
- 1/4 to 3/4 teaspoon cinnamon (start with 1/4 and add more if you want a stronger cinnamon flavor)
- 1/3 to 1/2 cup chopped pecans or walnuts for garnish
Preheat oven to 325˚F. Grease and flour two 8 x 4″ loaf pans; set aside.
In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy; set aside.
In a large bowl, blend flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; mix well. Stir this pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
Bake in a preheated 325˚F oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaves comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.
While waiting for the bread to cool, mix your Cinnamon Glaze: combine powdered sugar and Half & Half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.
I really like the swirl of cream cheese in this quick bread! And it’s always fun trying new variations on pumpkin bread! Have you made one with cream cheese yet?
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