uick
breads are a home baker's best friend. With our busy lives, what everyone
needs are easy recipes that pack a lot of flavor. Pumpkin bread fits the
bill. Pumpkin, along with its accompanying spices, gives this bread the look
and taste of Fall. Adding to this is a delicious streak of cream cheese
filling running through its middle. I found this recipe in Cindy Mushet's
'Baking with the American Harvest' newsletter that unfortunately is no
longer published. It makes two loaves so you can freeze one for later use.
This recipe calls for canned pure pumpkin (do not buy the canned pumpkin
that has the spices already added) but you can also make your own
pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby
Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut
the pumpkin in half lengthwise, remove all the seeds and stringy fibers,
and place cut-side down on a greased baking sheet. Bake at 350 degrees F
(177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on
size) or until easily pierced with a knife. Scoop out the pulp and puree
in a food processor until smooth. Then strain the puree through a piece of
cheesecloth suspended over a strainer to extract all the liquid. Cool
before using.
Preheat the oven to 350 degrees
F (177 degrees C) and place rack in the center of the oven. Butter and lightly
flour two - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside.
To toast nuts:
Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until
brown and fragrant. Cool completely and then chop coarsely. Set
aside.
Cream Cheese
Filling: In your food processor, process the cream cheese until smooth. Add
the sugar and process until smooth and creamy. Add the eggs, one at a time,
processing until well incorporated. Stir in the flour. Set aside.
Pumpkin Bread:
In a large bowl, sift or whisk together the flour, baking powder, baking soda,
salt, cinnamon, and nutmeg. Set aside.
In another large bowl, whisk
the eggs until lightly beaten. Add the sugar and melted butter and whisk
until blended. Whisk or stir in the pumpkin, water, vanilla extract, and
nuts.
Add the flour mixture to the
pumpkin mixture and stir just until the ingredients are combined. (A few streaks
of flour is fine.) 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 of filling on top
the two pans of batter,
smoothing the tops. Top with the remaining half of batter. Bake the
breads for about 50 - 60 minutes, or until a toothpick inserted into the center
of the loaf comes out clean.
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.
Cream Cheese Filling:
8 ounce package (227
grams) cream cheese, room temperature
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uick
breads are a home baker's best friend. With our busy lives, what everyone
needs are easy recipes that pack a lot of flavor. Pumpkin bread fits the
bill. Pumpkin, along with its accompanying spices, gives this bread the look
and taste of Fall. Adding to this is a delicious streak of cream cheese
filling running through its middle. I found this recipe in Cindy Mushet's
'Baking with the American Harvest' newsletter that unfortunately is no
longer published. It makes two loaves so you can freeze one for later use.
