Skip to main content

Pumpkin Bread with Cream Cheese Swirl

My dog ate my couch today. Where there used to be a corner, there is now a gnawed out gaping hole from where her stupid little teeth chewed through the fabric. She's lucky All Dogs Go to Heaven, because she is seriously toeing the line between good and evil. It's a trying day for me as a pup-mom.

Anyway, I made Pumpkin Bread. But Franc doesn't get any, because she's a bad dog.


Pumpkin Bread with Cream Cheese Swirl


Cream Cheese Swirl
  • 8 ounces cream cheese, softened
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
Pumpkin Bread
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 2 cups sugar
  • 1 cup unsalted butter, melted & cooled
  • 15 ounce can of pumpkin puree
  • 1/2 cup milk*
  • 1 teaspoon apple cider vinegar*
  • 2 teaspoons vanilla extract
  • 1/2 cup pepitas (optional)
  1. Preheat the oven to 350 degrees. Spray two 9" x 5" loaf pans with non-stick spray.
  2. Swirl: Mix together the cream cheese, egg, 1/2 cup sugar, and vanilla until just combined. Do not over-beat. Stir in the flour. Set aside.  
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  4. Stir together the milk and apple cider vinegar, allow to sit for 5 minutes while you prepare the other ingredients.
  5. In a large bowl, beat the eggs and sugar together until smooth. Add the pumpkin puree and melted butter. Stir in the milk and vanilla until smooth.
  6. Add all the dry ingredients to the pumpkin mixture. Stir until just combined- a few streaks of flour is okay, but you don't want to over-mix.
  7. This is where your measuring skills get put to the test. Using half the batter, divide the batter between the two pans (aka: 1/4 of the batter in each pan). Divide the cream cheese mixture between the pans; spread it evenly the best you can. Now top with the remaining pumpkin batter and smooth the tops. Sprinkle the bread with pepitas, if you choose.
  8. Bake for 50-65 minutes. It is done if a thin knife (or toothpick) inserted into the center comes out clean. Mine took 60, but I set my timer for 50 then checked it every 5 minutes until it was done.
*You can use 1/2 cup buttermilk and omit the vinegar, if you have it on hand.

Comments

  1. sorry bout your couch dude :( Shelby ate my Ottoman, little shit...anyway, punkin bread is Jakes favorite! this is a must try for me

    ReplyDelete
  2. yum! i can't believe i haven't made pumpkin bread this season yet!

    ReplyDelete

Post a Comment

Popular posts from this blog

The greatest Queso that ever lived.

Ingredients: (And.. 3/4 lbs. ground beef, browned and drained)
Cut the queso into cubes. Throw it into the crockpot. Add the browned and drained ground beef. Add two cans of Rotel (drained) and one can of diced green chiles (undrained). Mix everything together (I know.. not the most attractive..) & melt on low for 2-3 hours, or high for one hour. Once everything is melted, keep the crock pot on low until this happens.
3/4 lbs. lean ground beef, browned and drained*2 lbs. block of Velveeta, cubed2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained1 (7 oz.) can diced, roasted green chilesCombine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.*I've also made this with ground turkey and ground elk- each were equally delicious!

Lazy Dessert.

Lemon Meringue Pie & Tiramisu just seemed too ambitious for tonight. So I made...
Lazy Ice Cream Cake. Ingredients: 12 ice cream sandwiches, any flavorIce cream, any flavor- softenedIce cream topping, such as caramel, hot fudge, strawberry, etc.Whipped Topping Line an 8" x 8" pan with saran wrap. Using half the sandwiches, make a single layer. 
Cover the ice cream sandwiches with softened ice cream- try to make an even layer.  I used about 1/3 of a tub of Cookies 'n Cream.
Cover the ice cream with a thin layer of hot fudge. It looks... not beautiful.
Finish the layers off with the remaining ice cream sandwiches.  Throw the pan in the fridge for about an hour so the ice cream can harden.
Once the ice cream has hardened, invert the pan onto the plate you'll serve it from. "Frost" the cake with the whipped topping.
I tried to get fancy and made lines of caramel & chocolate sauce, then dragged a toothpick in alternating directions to create the design. Return the cak…

Buffalo Chicken Dip

Have you ever heard of Engagement Chicken? Supposedly, it's a magical recipe that results in boyfriends wanting to marry their girlfriends. I'm not making this up- it was published in Glamour magazine. It has it's own Wikipedia page. Granted I've never made Engagement Chicken, I don't believe it. I think the real way to a man's heart is through Buffalo Chicken Dip. 
There are two ways to make this- I'm a fan of the crockpot method because the dip can stay warm and its the easiest to transport, but both are equally delicious!
[photo courtesy of eatliverun.com, because I forgot to take pictures. oops.] Buffalo Chicken Dip 1 1/2  lb. cooked chicken breast, shredded2 (8-ounce) packages of cream cheese, softened1 cup ranch or blue cheese dressing3/4 - 1 cup pepper sauce, such as Frank's Red Hot 1 cup shredded cheddar cheese
Preheat the oven to 375 degrees.In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/…