Friday, October 12, 2012

Pumpkin Cream Cheese Bread

And the winner is:  #51 Tara who said, "I like Shabby Apple on Facebook".  I emailed you Tara so get back to me with your information so we can get you your gift card.  Congrats!

Sometimes things come along and make me smile.  Quite unexpectedly.  And I love it.

Like this bread for instance.  Not only is it smiling, literally, I smiled and smiled when I found that I had never posted it for you.  I made this goodness last fall and everyone went nuts about it.

The pumpkin bread is absolutely delicious and then with a surprise layer of cream cheese.  Amazing!  It is perfect for the cooler weather and fall.  And don't blame me if you eat the whole thing :)

Pumpkin Cream Cheese Bread

(click here for printable version)

2 (8 ounce) package cream cheese, softened
1/2 cup sugar
8 ounces dairy sour cream
1 egg
3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
2 cups sugar
4 eggs
1 15 ounce can pumpkin
1 cup cooking oil
1/3 cup water

1. Preheat oven to 350°F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans. Set aside.

2. In a medium bowl, combine cream cheese and the 1/2 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Set aside.

3. In another medium bowl, stir together flour, baking soda, cinnamon, ground ginger, nutmeg, and salt; set aside.

4. In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until completely combined and smooth.

5. Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly (tip: it seems easier to dollop the mixture and then very carefully spreading it to the edges). Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.

6. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks. Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Enjoy!

Source: Slightly adapted from Better Homes and Gardens
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