Life interrupted, that sums up Tanya right now. And that’s okay. We just gotta roll with the punches, right? My blogging schedule has been off, and normally I’d give myself some sort of mental flogging over this, but not this time. Nope. It’s all good, because that’s just how I roll. Sort of. It’s a work in progress.
I like to pretend that I am Type B, but I definitely have some Type A tendencies when it comes to control and perfectionism. So I’ve been singing Let It Go all day. I’m not the world’s best singer, so my neighbor is probably ready to throttle me. 🙂
Anyway, enough about me … let’s talk about food instead — it’s way more fun! I love bread. Love. It. But I have mixed feelings about pumpkin. At best, I like it. Thus, I was a little unsure about this bread, but it looked so beautiful that I had to try it.
And boy, am I glad I did. It is sooooooooooo good. It tastes like pumpkin pie without the dryness that pumpkin pie succumbs to on occasion. 🙂 It’s a really gorgeous bread, although my first attempt wasn’t the best. My bad.
This is a layered bread and I put a little too much of the pumpkin layer on the bottom, so I didn’t have enough to fully cover the cream cheese layer. It ended up being a bit more marbled, than layered. Oh well. My perfectionism is slightly appalled by my rookie mistake, but it tastes so good and I’m all about letting go.
Okay, I didnt have time to make another loaf or I might not have been able to let go.
And heaven knows that I don’t need the temptation of another one of these bad boys sitting on my counter, silently begging to be eaten.
“I am yummy. Eat me now! Screw the health and wealth challenge. I am delicious. I demand you put me in your belly RIGHT NOW!”
Obviously, this pumpkin bread is a bit bossy or I have an overactive imagination. 🙂
Ingredients
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
- 1 large egg
- 4 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350F. Thoroughly coat a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, mix together the first ten ingredients.
- Add the flour, baking powder, baking soda, optional salt, and gently combine, being careful not to overmix.
- Pour two-thirds or a little less of the batter into the prepared pan in a nice, even layer. Set aside.
- In a mixing bowl, add all the cream cheese filling ingredients and mix with a hand mixer until smooth.
- Pour cream cheese mixture over the pumpkin mixture, using a spatula to smooth the layer and reach the corners of the pan.
- Spoon the remaining pumpkin batter on top. Try your best not to disturb the cream cheese layer or it will be more marbled than layered.
- Bake for about 48 minutes or until the the center is set, and a toothpick inserted in the center comes out with a few moist crumbs, but not raw batter. Check your bread around 35 minutes to make sure the top isn’t getting too brown. If it is, tent aluminum foil over it.
- Cool the bread for 15 minutes, then remove from pan and place on a cooling rack. Let cool completely before slicing and serving.
Notes
Store bread in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
Recipe from Averie Cooks
Seriously, can you come up to Oregon and make all of your delicious recipes for me? Puh-lease??????? These look so good!! 🙂
Anytime, Mackenzie! Although you might have to check my purse and bags before I leave to make sure that I don’t accidentally take Bailey with me. I’m sure Max would love a sibling. 🙂
LOL 🙂