If you scroll through my list of recipes on this blog, you might notice that I’m a big fan of cooking and baking with pumpkin. Pumpkin Coconut Bread, Pumpkin Date Bundt Cake, Pumpkin Maple Whoopie Pies, Pumpkin Pie Baked Oatmeal, Baked Pumpkin…and possibly my favorite: Pumpkin Cream Cheese Muffins!
I was really wanting to make those muffins yesterday afternoon, but time was limited so I improvised a little and came up with this quick bread instead. It’s “yummalicious,” as Calla likes to say. 🙂
*PUMPKIN CREAM CHEESE SWIRL BREAD*
3/4 c. pumpkin puree (homemade is best!)
1/2 c. white sugar
1/3 c. brown sugar
1/2 c. milk
3 T. oil or melted butter
2 tsp. vanilla extract
2 c. all-purpose flour (or gluten-free flour)
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. salt
Cream Cheese Filling:
8 oz cream cheese, softened
2 T. sugar
1 tsp. vanilla extract
Preheat oven to 350F. In a large mixing bowl, combine pumpkin, sugars, 2 eggs, milk, oil/butter, and vanilla extract. Add flour, baking powder, spices, and salt; mix just until combined.
In a separate mixing bowl, beat cream cheese, sugar, egg and vanilla extract until smooth.
Grease a 9×5″ loaf pan. (Don’t use 8×5″…the pan will overflow!) Spoon in half of the batter. Spread cream cheese mixture evenly over the batter. Top with the other half of the batter. Drag a knife back and forth through the batter to swirl in the cream cheese mixture.
Bake at 350 for 70 minutes. Use a knife to loosen the loaf from the sides of the pan before removing to a wire rack to cool.
(Update 11/14/15: Since we’ve switched to a mainly gluten-free and paleo lifestyle, I’ve tried this recipe with a combination of almond flour and gluten-free flour mix and it still turns out delicious. It might need to bake 5-10 minutes longer with paleo/gluten-free flour…check it with a toothpick toward the end of the baking time to see if it’s done.)