Pumpkin Bread

Turn pumpkin scraps into a tasty snack with this pumpkin bread.

INGREDIENTS 

Vegetable Oil

Brown Sugar

Granulated Sugar

Pure Pumpkin Puree

Large Egg, at room temp.

Pure Vanilla Extract

All-Purpose Flour

Pumpkin Pie Spice

Baking Powder

Baking Soda

Salt

For the cream cheese layer

Cream Cheese softened to room temp (this is crucial for a smooth cream cheese layer, if the cream cheese is too cold it will produce a lumpy layer!)

Granulated Sugar

All-Purpose Flour

Pure Vanilla Extract

Large Egg, at room temp.

METHOD

Start by preheating your oven to 350F/180C and grease a 9X5 loaf pan.

In a large bowl mix together the vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract. Make sure to scrape the sides of the bowl down so everything is evenly combined.

In a small bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gently fold the dry ingredients until just combined.

In a medium bowl whisk together the cream cheese, sugar, flour, and vanilla extract. Mix until fully combined and totally smooth.

Once fully combined, whisk in the egg until fully combined. Pour on top of pumpkin bread layer, spreading cream cheese into an even layer.

Pour ⅔rds of the batter into the prepared pan and spread into an even layer.

Using a spoon and spatula place the remaining pumpkin bread batter on top trying to cover the cream cheese layer completely and evenly.

Bake the quick bread for approximately 40 to 50 minutes, or until a toothpick inserted comes out clean with no wet batter.

Let cool on a wire rack for at least 20 minutes before inverting to cool completely. Store in an air-tight container.

Recipe credit: Confessions of a Baking Queen

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