Cream Cheese Filled Pumpkin Bread

My family loves pumpkin treats during the fall and winter. My first taste of pumpkin and cream cheese combination was long ago and it was love at first bite. It was only a few years ago I tasted my friends cream cheese filled muffins for the first time and they became a favorite.

This recipe is adapted, and not especially healthy. What I love about this recipe is it is a true treat for my family and  makes enough for two medium loaves at a time. While I still love muffins not having to spoon the batter and cream cheese into each tin is a time saver for me and also allows me to let my little children help without any stress of trying to get the filling right.

Pumpkin Bread with cream cheese filling.JPG
Ingredients:

2  large egg
15 oz. canned organic pumpkin puree
3/4 cup light brown sugar, packed
1/3 cup granulated sugar
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/3 cup Greek Yogurt or Sour Cream (I have used vanilla and plain)
3 teaspoons vanilla extract
3 teaspoons cinnamon
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 1/2 cup all-purpose flour
3/4  teaspoon baking powder
3/4  teaspoon baking soda
pinch salt, optional and to taste

Cream Cheese Filling
1 large egg
6 ounces softened brick-style cream cheese (lite is okay)
1/3 cup granulated sugar
4 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 350F. Spray two 9×5-inch loaf pans with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large bowl, add the wet ingredients and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
  4. Turn about one third of the batter out into the prepared pans, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. To make filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour half of filling mixture into each pan over the bread mixture, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 40 minutes or until the top is domed, golden, and the center is set. The toothpick test doesn’t work well with this bread because of the filling. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Note: You can find Organic Canned Pumpkin Puree and Organic Cream Cheese on our web site: www.BrownBoxOrganics.com

 

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Maple Glazed Pecans

Candied nuts are one of my year round favorite foods. All though this recipe calls for pecans I enjoy mixing equal parts almonds, cashew and pecans. Regardless of which nuts I use these nuts disappear quickly in my home.

I also enjoy making Maple Glazed Pecans or mixed nuts for gatherings and home made gift giving. These nuts look gift worthy in small mason jars tied with ribbon and gift tags. The recipe is simple enough for my entire family from age 5 to 82 to help. This recipe takes only fifteen minutes to make.

Whether enjoying yourself, giving away or both we hope you find this recipe as simple and delicious as we do.

Warm Wishes,

Rachel ~ for the Brown Box Team

  • 3 Cups Pecans or nuts of your choice
  • 3 Tablespoons salted butter
  • 3 Tablespoons brown sugar, packed
  • 3 Tablespoons real maple syrup

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat a small sauce pan over medium and add the butter, sugar and maple syrup.
  3. Stir until it comes to a boil and toss the nuts in the pan. Stir and cook for a few more minutes (about three).
  4. Prepare a baking sheet with baking paper.
  5. Pour the nuts onto the pan and arrange into a single layer and bake for about six minutes.
  6. Remove from oven allow to cool. Enjoy!
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Warm Winter Beverage Celebration!

Locally Roasted Variety of Organic & Fairly Traded CoffeeCoffee Image 5.jpg

Buy 1 Get 1 50%!

or

Choose an Organic Valley Creamer or Half and Half FREE!

To receive your exclusive discount add two coffee selections or one coffee and one creamer to your order before November 28, 2018. Next text or email customer service for promo.

 

  • Cold Pressed Organic Apple Cider
  • Stash Organic Teas
  • Local Glass Bottle Eggnog
  • Back Country Blend Locally Roasted Coffee
  • French Roast Locally Roasted Coffee
  • Misty Valley Locally Roasted Specialty Coffee
  • A Variety of Juice including seasonal favorites: Cranberry & Pomegranate, Blueberry Acai, Morning Blend
  • Glass bottled cream and chocolate milk

www.BrownBoxOrganics.com

 

Best Ever Hot Chocolate Recipe.
Looking for rich and creamy hot chocolate?
It’s easier than you think!

hot cocoa image 2

Directions: Pour 1 quart Cloverleaf glass bottled chocolate milk into a medium sauce pan. Heat over medium heat until hot. Pour into mugs and top with your favorite toppings. Suggestions: Whipped Cloverleaf Cream, Cinnamon, Chocolate Syrup, Caramel Syrup or Crushed Peppermint candies.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you tried Organic Valley Half and Half, Caramel Half and Half or Vanilla Half and Half? Delicious for warm, home made coffee and steamers.

 

 

Best Ever Hot Chocolate Recipe.
Looking for rich and creamy hot chocolate?
It’s easier than you think! 

Directions: Pour 1 quart Cloverleaf glass bottled chocolate milk into a medium sauce pan. Heat over medium heat until hot. Pour into mugs and top with your favorite toppings. Suggestions: Whipped Cloverleaf Cream, Cinnamon, Chocolate Syrup, Caramel Syrup or Crushed Peppermint candies.

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you tried Organic Valley Half and Half, Caramel Half and Half or Vanilla Half and Half? Delicious for warm, home made coffee and steamers.

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Panko Crusted Asparagus Spears

Warm from the oven, these crunchy spears are a delicious starter or side dish.

panko asparagus

  • 1 lb. Asparagus
  • Spray Oil
  • 1/3 cup mayonnaise or substitute
  • 1 green onion, finely chopped (2 if they are smaller variety)
  • 2 tablespoon white miso
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon toasted sesame oil
  • 3/4 cup Japanese panko
  • 1/4 cup sesame seeds

Directions: Preheat oven to 450 degrees. Line a baking sheet with foil and coat with spray oil.

Combine mayonnaise, green onion, miso, chile-garlic sauce and oil in a small bowl.

Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.

Combine panko, sesame seeds in another shallow dish. Working one spear at ta time, roll in the panko mixture and place on the prepared baking sheet. leaving a bit of room between each spear. Coat the prepared speak with oil spray.

Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20-25 minutes.  Serve with remaining miso mixture as dipping sauce.

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