Pumpkin season is still with me. October might be over but not the pumpkin baking. Last month I shared my take on the traditional pumpkin pie. This month I am sharing a decadent twist on a traditional pumpkin bread. I have added a delicious layer of cream cheese filling to this bread. Oh. My. Goodness. It is so good. This bread is moist and dense. Very satisfying. This pumpkin bread is more of a cake than a bread but oh so easy to make.
I use canned pumpkin puree for all my pumpkin baking.Whether it be pie or breads. I discovered Aldi’s canned pumpkin. It is delicious and the price is good. Less than a dollar a can. Which at the rate I am using pumpkin puree, I need to keep the cost down. Some would argue that only name brands should be used but I have not noticed a difference. The consistency seems to be the same as well as the moisture content.
Just a word about spices. The spices really make this pumpkin bread. Use the freshest spices. Check the dates on your cinnamon and pumpkin pie spice. Discard any old spices. Buy fresh. Don’t use bottled nutmeg. Buy a real nut nutmeg found in the produce section of the grocery store. Then using a plane grater, grate fresh nutmeg into the batter. There really is a difference.
Mixing The Pumpkin Bread
I use a large bowl and a silicone spatula to mix my pumpkin bread. Here I am adding the egg to the pumpkin puree. I like to make sure the egg is well incorporated into the pumpkin.
Tilt The Bowl For Ease Of Mixing
By tilting the bowl on it’s side, I can use more muscle to mix all the ingredient together. You could use a hand mixer or stand mixer for this but there really isn’t any need. Plus by mixing hand you don’t run the risk of over beating the batter which can result in a dry tough pumpkin bread.
To make the cream cheese filling, I use a smaller bowl and a whisk. I find a whisk is the perfect tool to beat the cream cheese and sugar together. The whisk makes short work of blending this filling.
It’s very easy to layer the pumpkin batter then the cream cheese filling. Spread just under two thirds of the pumpkin batter in a greased loaf pan. I use cooking spray to grease the loaf pan.
Then add the cream cheese filling, gently spooning on top of the pumpkin batter. Use a silicone spatula to spread the cream cheese filling to the very edges of the pan. Including the corners.
Next add the remainder of the pumpkin batter to the top of cream cheese filling. Again gently spreading the pumpkin batter to cover the cream cheese filling.
This is the loaf after it is baked. See how pretty it is. Almost too pretty to cut into. Well, almost.
I am using my favorite Nordic Ware loaf pan. The top of the loaf has raised pumpkins. It is too cute, I bought it from Williams and Sonoma years ago. Here’s a link to one that is similar here. No affiliation. I just adore this pan.
Look at that ribbon of cream cheese. Oh my goodness. Can I have another piece? Oh wait a minute. It has already been devoured.
And so we come to end. I did eat the one slice of pumpkin bread on the plate. Just one, I promise. But I so wanted more. I did hold some restraint. After all, there are people in my home who wanted a piece or two. Yes, I did share.
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