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.
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
- Preheat oven to 350F. Spray two 9×5-inch loaf pans with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the wet ingredients and whisk to combine.
- 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.
- 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.
- To make filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- 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.
- 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.
- 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.
- 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