Cream Cheese Rippled Pumpkin Bread

I can’t let autumn pass without making something with pumpkin… one of my favorite things about fall is the abundance of baked goods with pumpkin in them!

{ a note about the photography: my hunting husband brought the serious camera him on his trip; the iPhone has stepped up to the plate for a while. }

These were really easy to make (recipe yields two loaves). First, make the cream cheese filling; the pumpkin bread will come later. { Recipe at the end of post. }

Beat the room temperature cream cheese until smooth in a stand mixer or food processor. Add the sugar and mix just until smooth and creamy. Add the (room temp) eggs, one at a time, mixing until just until incorporated. Do not over-mix. Stir in the flour & set aside.

Sorry, no pics. Trust me, it wasn’t that exciting.

Now for the pumpkin bread part … much more exciting.

Sift the flour, baking soda baking powder, salt, nutmeg, and cinnamon in a large bowl — but not your largest. You’ll use that later. Grab your second largest bowl.

This is my new Oxo Good Grips sifter.  I bought it because my old sifter had a mechanism where you had to squeeze the handle repeatedly to sift. When sifting more than a cup of stuff, I would get a hand cramp. This Oxo one is awesome because all I have to do it slightly shake it from side to side. Demonstration:

Boom. Sifted.

OK, now — grab the largest bowl you have. I made the mistake of not doing this. I got over it, but I’d rather you not go through that.

Whisk together the eggs until lightly beaten. Whisk in the sugar. Next, you’ll whisk in the melted butter; but first, make sure it’s at room temperature.  This is important so you don’t cook the eggs. I like to be super careful and add it in reeeally slowly, while vigorously whisking it in.

Then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

The reason why you need such a big bowl for the pumpkin mixture is because you’ll be adding the flour mixture to it.

Flour mixture & pumpkin mixture:

Mixed. Be careful not to over-mix. Flour streaks are fine.

Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan…

…then top with the remaining half of batter. I got my rubber spatula, sprayed it with canola, and smoothed out the tops.

Bake 1 hour, or until a toothpick comes out clean. I had to bake mine 10 minutes longer; I think this was because I used glass pans.

Yum.

Cool pans on a wire rack for 10 minutes (and try to restrain yourself from devouring the loaves in handfuls of chunks), then turn out and cool loaves to room temperature.

Cut a thick slice, pour yourself a glass of ice cold milk…. and enjoy.

Then …cut yourself another thick slice, refill your glass… and enjoy again.

{ my iPhone wanted to focus on the wine bottle in the background… which, for the record, was for beef stew last week :) }

Cream Cheese Rippled Pumpkin Bread from Lick the Bowl Good via Joy of Baking via 17 and Baking

Cream Cheese Filling:

  • 8 ounce package cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 1/2 tablespoons all purpose flour
 Pumpkin Bread:
  • 1 cup toasted pecans or walnuts (I didn’t do this)
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • 2 cups granulated white sugar
  • 1 cup unsalted butter, melted and cooled
  • 1– 15 ounce can pure pumpkin
  • 1/2 cup water
  • 1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

Makes 2 9″x5″ loaves.

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