Another reason I love this holiday is getting together with friends and family. Sadly, all my family lives in California, which means I don't get to see them often. The good news is that we kind of have an orphan Thanksgiving. What I mean by that is my mom invites all her friends over who also do not have much family around to spend the holiday with. We have been doing this for years and I have spent many a Thanksgiving with these same people and they have become my Thanksgiving family!
But even better news, this year my cousin Carly and her husband Charlie are visiting for Thanksgiving and I couldn't be happier!
This year I am having two Thanksgivings! My roommates and I had a roomie Thanksgiving before we all left for the break. I baked a small ham, made my sweet potato casserole, and tried out this yummy bread I discovered from Averie Cooks!
I wanted to make something different at my roomie Thanksgiving other than a pumpkin pie. But, I knew it still needed to be pumpkin flavored. I have been wanting to try this recipe for awhile now and knew this would be the perfect time. I had no regrets. It turned out great and had a nice flavor.
Oven: 350
Spray a 9x5-inch loaf pan with grease and flour the pan. Set aside.
Bread
In a large bowl, add the first ten ingredients, through ground nutmeg, and whisk to combine. Add the flour, baking powder, baking soda, salt if you choose too, and fold with spatula or stir gently with a spoon until just combined; don't over mix then set aside. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary; set aside.
Cream Cheese Filling
In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer. Evenly pour filling mixture over prepared pan, smoothing the top lightly with a spatula and pushing it into the sides as necessary. Top the cream cheese filling with remaining pumpkin batter, smoothing the top very lightly with spatula as to not disturb cream cheese layer; smooth batter into corners and sides as necessary.
Bake for about 48 minutes or until the top is domed, golden, and the center is set. Use a toothpick to see if the center comes out clean, or with a few moist crumbs, but no batter. This part will be tricky because the cream cheese won't really get solid, so the toothpick test isn't the most accurate. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicking and serving.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Ingredients
Bread
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup sour cream
2 tsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin oie soice
1/2 tsp ground nutmeg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt, optional and to taste
Cream Cheese Filling
1 large egg
4 oz cream cheese, softened
1/4 cup granulated sugar
3 tbsp all-purpose flour
Directions
Oven: 350
Spray a 9x5-inch loaf pan with grease and flour the pan. Set aside.
Bread
In a large bowl, add the first ten ingredients, through ground nutmeg, and whisk to combine. Add the flour, baking powder, baking soda, salt if you choose too, and fold with spatula or stir gently with a spoon until just combined; don't over mix then set aside. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary; set aside.
Cream Cheese Filling
In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer. Evenly pour filling mixture over prepared pan, smoothing the top lightly with a spatula and pushing it into the sides as necessary. Top the cream cheese filling with remaining pumpkin batter, smoothing the top very lightly with spatula as to not disturb cream cheese layer; smooth batter into corners and sides as necessary.
Bake for about 48 minutes or until the top is domed, golden, and the center is set. Use a toothpick to see if the center comes out clean, or with a few moist crumbs, but no batter. This part will be tricky because the cream cheese won't really get solid, so the toothpick test isn't the most accurate. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicking and serving.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
TATER RATER
No comments:
Post a Comment