Pumpkin cream cheese bread

10:00 AM

                                        Oh my goodness what a day. I had a blast baking with pumpkin . Today I tried a new recipe from Pinterest . I will tell you all though it is yummy it makes a lot. I ended up with a large loaf and 12 muffins to freeze for later.  Even at the very beginning it looks so good.


I will say it is time consuming but worth it. I made a large loaf but next time I  will split it. I think the loaf was too thick so I will do 2 loafs and muffins . I will be doing this recipe again for sure.  Next time I  make this I  will do more layers of filling I i missed that part and it would make it better. I also want to do smaller loafs because it took so long to bake it had dark on top but was fine in middle. I think I would also do some without chocolate chips to mix it up . It was really good though.. Anyone want to try it?





Pumpkin Cream Cheese Bread and Muffins
Ingredients
Pumpkin Bread:
1 can (15 oz) pumpkin puree
4 eggs
1/2 C. vegetable oil
1/2 C. applesauce
2/3 C. milk
2 tsp. vanilla extract
2 C. sugar
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 C. mini chocolate chips.
Cream Cheese Filling:
16 oz. cream cheese, room temperature
1/4 C. sugar
1 egg, room temperature
1 Tbsp. milk
Directions
1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each (I made 1 large loaf and 12 muffins!)
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.



8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.
















                                                Staff blogger  Sarah S.













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