Tuesday, November 15, 2011

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.

2 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

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

    ReplyDelete