Autumn is here! Time for the enjoyment of appley things and pumpkiney things. I saw a post of pumpkin cheese bread on this website and my taste buds begged for the real thing. We altered the recipe quite a bit based on our preferences, and also the notes from the blog author. The original recipe is from Joy of Cooking.
Pumpkin Bread with cream cheese filling!
Recipe reproduced from website sited above with our changes in black.
Cream Cheese Filling:
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar - 1/4 cup of turbinado sugar used
2 large eggs - 1 egg used
1 1/2 tablespoons all purpose flour
Pumpkin Bread:1 cup (110 grams) pecans or walnuts - omitted nuts
3 1/2 cups (490 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt - forgot to put sale
1 1/2 teaspoons ground cinnamon - use all inclusive pumpkin pie spice from McCormick instead
1/4 teaspoon ground nutmeg - use all inclusive pumpkin pie spice from McCormick instead
4 large eggs
2 cups (400 grams) granulated white sugar - 1 cup of turbinado sugar
1 cup (226 grams) unsalted butter, melted and cooled - 1/2 cup of butter
1 - 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water or milk - milk used
1 1/2 teaspoons pure vanilla extract - imitation vanilla extract
Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside.
To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside.
Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Makes 2 loaves.
The result is a very dense cake. If I make it again, I'd put more butter and maybe try it with more sugar. The sweetness after cutting half the sugar is more of a muffin than cupcake. It's great for breakfast!
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