Saturday, September 13, 2014

Pumpkin Bread with Cream Cheese Swirl

Found this recipe at: http://www.averiecooks.com

Bread Ingredients:
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup sour cream (or Greek yogurt may be substituted)
2 t vanilla extract
2 t cinnamon
1 t pumpkin pie spice
1/2 t ground nutmeg
1 cup all-purpose flour
1/2  t baking powder
1/2  t baking soda
pinch salt, optional and to tast

Cream Cheese Filling Ingredients:
1 large egg
4 ounces softened brick-style cream cheese
1/4 cup granulated sugar

3 T all-purpose flour

Directions:
Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, 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.

Put about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine or mix with a hand mixer.
Evenly pour cream cheese filling mixture over the bread, 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 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. 
Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on 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. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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