Pumpkin Cream Cheese Bread

Pumpkin-Cream-Cheese-Bread

Halloween and I are at a stalemate.  It is one of mom’s favorite holidays and we really got into it.  I had some pretty cool costumes and most memorable was when I dressed as the tooth fairy.  We always made our costumes from scratch and my mom passed her talents on to me so later, I would sew everything.  Some might find that more tedious, but I loved having control over the process, fit of the costume, and the overall look.  I made some pretty elaborate costumes in college, including Dorothy from the Wizard of Oz, and Eve (of the fated couple) with hand sewn leaves.  After college, I dabbled in costumes here and there, but with my old age, I have found myself at home (or at the gym!) on more than one Halloween, happy to be snuggled under a blanket and watching something non scary.

Just because I am not in a costume making phase of my life doesn’t mean I can’t enjoy other aspects of Halloween.  This year it took me a little longer to get into the pumpkin baking scene.  This is probably due to the fact that I am living in Arizona and it is still in the 80s here on most days!  However, the siren call of pumpkin finally lured me in and I made this lovely bread.  Let’s not kid ourselves, it is cake through and through.  The recipe I used called for 2 loaf pans but the batter is enough for 1 full 8×4 loaf and a little 4 inch round.  This cake is to die for.  The pumpkin bread is delightfully spicy and the orange favored creaminess of the cheesecake marbling complements it perfectly.  This bread reminds me of the Cheesecake-Filled Pumpkin Cupcakes that are a big favorite too!

Pumpkin-Cream-Cheese-Bread-2

Pumpkin Cheesecake Bread

adapted from allrecipes.com

Ingredients

8 oz cream cheese

1/2 c white sugar

1 tablespoon all purpose flour

1 egg

zest of 1 medium sized orange

1 2/3 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoons ground ginger

1/4 teaspoons nutmeg

1/8 teaspoons ground allspice

1 c pumpkin puree

1/2 c vegetable oil

2 eggs

1 1/2 c white sugar

Instructions

Preheat oven to 325 degrees.  Butter an 8×4 loaf pan and a 4 inch cake round.

In a medium bowl, combine cream cheese, 1/2 c sugar, 1 tbsp flour, 1 egg and orange zest; beat until smooth.  Set aside.

Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside.

Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined.  Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.  Use a butter knife to swirl the pumpkin and cream cheese mixture.

Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Happy Halloween, ya’ll!

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