Recipe

Pumpkin Bread Recipe

Add Step-by-Step Photos	Mrsoul / All my dishes 1 year, 10 months ago Okay I am a pumpkin fanatic, I blame Linus for this. Anyway my little buddy Ike(my friend's 2 year old son) couldn't get enough of this when I made it. Enjoy! Prep:30m Cook:55m Servings:2	Mrsoul
	bread

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leebear

Ingredients

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

3 1/2 cups (490 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

1 1/2 cups (400 grams) granulated white sugar

1/2 cup of brown sugar

1 cup extra virgin olive oil

1 - 15 ounce (425 grams) can pure pumpkin

1/2 cup (120 ml) water or milk

1 1/2 teaspoons pure vanilla extract

Directions

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 until smooth and creamy. Add the eggs, one at a time, processing until well incorporated. 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.

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Comments

leebear 1 year, 1 month ago said:
I JUST SAW LINUS LAST NIGHT - HE WAS WAITING FOR THE GREAT PUMPKIN. ANYWAY I LIKE PUMPKIN TOO.
YOU INSPIRED ME TO ADD A PUMKIN CAKE RECIPE.
I'LL SEND IT TO YOU LATER - LEEBEAR.

choclytcandy 11 months, 2 weeks ago said:
Olive oil in a pumpkin bread recipe--now that is different. thanks for sharing.

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