Pumpkin Cream Cheese Quick Bread


It's pumpkin season and this may be a perfect way to put it to good use.  This bread is light on pumpkin flavor but super moist and extremely delicious.  You can also freeze pumpkin puree measured into 1 c. containers to make this throughout the winter.  


I have not yet attempted a vegan version of this.  If I get brave I'll let you know......  Be careful not to over bake it.


Pumpkin Cream Cheese Bread
This recipe makes 2 loaves.

3 c. all-purpose flour

1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1 - 8oz package of cream cheese, at room temperature
12 T. unsalted butter, at room temperature (1 1/2 sticks)
2 c. granulated sugar
3 large eggs, at room temperature
1 c. pumpkin puree (either canned or fresh)
3/4 c. chopped pecans or walnuts (optional)
3/4 c. semi-sweet chocolate chips (optional)
Coarse Sugar for the top (optional)

Preheat the oven to 350 degrees F.  Grease and flour two loaf pans (9x5x3").

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Stir until blended.

In a separate bowl, with a mixer, beat the cream cheese and butter at medium speed until creamy.  Add the sugar and beat, at medium speed, until fluffy.  Add eggs one at a time, continuing to beat after each addition.  Add the flour mixture, gradually, beating just until blended.  Stir in the pumpkin, nuts (if using) and/or chocolate chips (if using).

Spoon batter into the prepared pans.  Sprinkle with coarse sugar if using.

Bake 45 - 55 minutes, or until a tester inserted in the center of the loaf comes out clean.  Cool in the pans on wire racks for 10 minutes, then remove from the pans and allow to cool completely on the wire racks.

1 comment:

daisy gurl said...

This looks and sounds delicious. Alas, like you, I have decided that dairy is not my friend. I treat myself to an ice cream about once a month and that is it.
Hope you can figure out a dairy-free version!