Thursday, October 17, 2013

Pumpkin Bread

Oh wow. How delicious! I know you want to try some of this bread. 
As you may know from last year... I love pumpkin! Pumpkin cookies, pumpkin bread, pumpkin cheesecake, pumpkin lattes! Yum yum yum! October, and the rest of fall, in my mind is when pumpkin fever becomes a pandemic in America. And of course, I got pumpkin fever this fall as well.
During Winterstorm Atlas a couple weeks ago, while we still had power (unlike most of the Black Hills) I baked up a storm. Zucchini muffins and zucchini bread, pumpkin muffins and pumpkin bread. After baking the pumpkin muffins, I decided to make pumpkin bread with cream cheese filling. Something I will for sure being doing in the future. This bread is so dense and flavorful and so very much has the taste of fall baked all over it! Give it a try yourself if you don't believe me.
The basic pumpkin bread recipe that I followed was given to me at my bridal shower by a neighbor of the house I grew up in. We affectionaly call her the "Candy Lady" because if you would walk up to her house and ring the door bell, without fail, she would answer the door with a bowl full of Jolly Ranchers and let us take two. One time she was out running errands, and instead of walking back 20 yards to my house, I fell asleep on her porch, waiting for her to come home. Haha!
Anyway. I used her recipe and then added in cream cheese filling from a recipe I found online. So without further ado, I give you my recipe for:
Cream Cheese Filled Pumpkin Bread
Ingredients for Pumpkin Bread:
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup water
  • 3.5 cups flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 2 tsp baking soda
  • 0.5 tsp baking powder
  • 1 cup pureed pumpkin
  • 1 TBSP vanilla extract
Ingredients for Cream Cheese Filling:
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 1 TBSP flour
  • 1 egg
  1. Preheat oven to 350 degrees
  2. Slowly mix all of the ingredients for the pumpkin bread with a blender, one ingredient at a time.
  3. Pour mixture in to greased loaf pan until almost half full (do for two loaf pans)
  4. Mix up cream cheese filling
  5. Spread half of filing over each loaf
  6. Pour rest of pumpkin mixture on top of each
  7. Bake for 45minutes - 1hour, or until completely baked
  8. & Enjoy!
(FYI, the power went out as I was baking this bread, so I had to cook it for longer... not quite sure what the exact time frame is, but this was the time on the recipe I was given so... give it the ole trial & error approach)

Are you catching pumpkin fever as well? Try this recipe for Pumpkin Cookies.

No comments:

Post a Comment

You might also like:

Related Posts Plugin for WordPress, Blogger...