Creamed Cheese Pumpkin Bread

Sorry about the lapse.  We will now return to our regular scheduled programming. 


Mom came to visit over this past weekend and we had a wonderful time.  I made delicious pumpkin bread as a Fall treat.  I pretty much like anything pumpkin especially at this time of year.  I guess because it reminds me of home.  Just you wait till I post Grandma's Pumpkin Rolls on here!  They are the best pumpkin dessert ever and I cannot be trusted with a them in the house right now.  So, I'm saving those for Christmas.  However, the Creamed Cheese Pumpkin Bread is a much healthier version of my favorite pumpkin treat and it's something that I can be trusted to have hanging around the house, even though three loaves disappeared in a matter of 2 days thanks to Mom and my kids.  :)   

Creamed Cheese Pumpkin Bread

 

Basically, it's a super dense and moist pumpkin bread with a cheesecake like topping.  Cinnamon, nutmeg, ginger and cloves are heavenly and give it a warm spiciness.  Allspice will work in place of them if need be.  What I like best about this recipe is it has very little fat, there is only 2T of oil split between the three loaves yet it tastes really, REALLY good. 

 

Also, I like how the topping bakes right up with the bread resulting in a combination of creamy deliciousness.

 

Creamed Cheese Pumpkin Bread

Yields 3 loaves

Cheese Batter:

8 oz fat free cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

Pumpkin Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

1 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

 

Butter, to grease the pans

Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

Pumpkin Batter: Preheat oven to 350F; lightly grease 3 loaf pans with butter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

Bake until golden around the edges, about 30 minutes, or until a toothpick inserted inside comes out clean. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.