What's better a way to welcome Fall than with some Pumpkin Bread?
My kiddos loved helping me make this, but they loved devouring it even more.
Ingredients:
Bread:
1 cup Pumpkin Puree
1 cup Sugar
1/2 cup Brown Sugar
1/2 cup Vegetable Oil
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Nutmeg
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 2/3 cup Flour
2 Eggs
Cream Cheese Filling:
8oz Softened Cream Cheese
1/2 cup Sugar
1 tablespoon Flour
1 Egg
1 teaspoon Vanilla
Streusel Topping:
1/2 cup Flour
1/2 cup Dark Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
3 tablespoon Unsalted Butter
Directions:
Bread:
Preheat oven to 325°.
Grease a 9"x5" Loaf Pan, and line with parchment paper.
Mix together Flour, Baking Soda, Salt, Cinnamon, Nutmeg, and Pumpkin Pie Spice.
In another bowl, beat together Vegetable Oil, Sugar, Eggs, and Pumpkin Puree.
Add the Flour mixture into the Pumpkin mixture, and mix together.
Pour 1 cup of the mixture on the bottom of the Loaf Pan.
Then make the Cream Cheese Filling.
Cream Cheese Filling:
In a mixer, combine the Cream Cheese, Flour, Egg, Sugar, and Vanilla.
Beat until smooth.
Then pour on top of the Pumpkin mixture in the Loaf Pan -- DO NOT let the cream cheese touch the sides of the pan.
Then top with more Pumpkin mixture (you will have more Pumpkin mixture than you need, do not try to pour it all in our you'll have a big mess).
Then make the Streusel Topping.
Streusel Topping:
Combine Flour, Dark Brown Sugar, Cinnamon, and Nutmeg.
Cut in Butter.
Mix until it resembles crumbs.
Top the Pumpkin mixture with the Streusel.
Put in the oven for about 75 minutes - use a toothpick to check for doneness.
Let it cool down before cutting into it.
Let me know what your family thought of this when you make it!
Have you picked up your copy of my new favorite cookbook mostly plants, yet?
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