Mmmm. What can I say? Stephanie of Joyofbaking.com has done it again! The recipe below is originally found here. Stephanie has amazing recipes and I’m always confident making her recipes because everything I’ve tried so far has been amazing! Please go check out her site and try her recipes – her site is one of my go-to places for recipes.
Pumpkin recipes scream “FALL” at me. I love this season and I think a lot of that love has to do with pumpkins! There’s just so much you can do with them! Anyways, with the weather slowly (or not so slowly, depending on where you are) getting colder, there’s been a lot of fall and festive pinning happening on Pinterest. I pinned a recipe for cream cheese pumpkin cupcakes/muffins the other day. And, while following the pinning trail, I eventually followed it to Stephanie’s recipe for cream cheese pumpkin bread. I just had to start with the original before I made my way to cupcakes.
It was a superb choice. This bread was devoured at M’s work and my work! Gotta love them pumpkins! So, have fun with it – you can add or subtract the nuts and chocolate as you please. Enjoy!
What you need:
Cream Cheese Filling:
8 oz package full fat cream cheese, room temperature
1/3 cup granulated white sugar
1 large egg
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
1/2 cup chocolate chips
4 large eggs, room temperature
2 cups granulated white sugar
1 cup unsalted butter, melted and cooled to room temperature
1 – 15 oz can pure pumpkin
1/2 cup water
1 teaspoon pure vanilla extract
Cream Cheese Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract.
Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 -65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is fine).
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Makes 2 loaves.