Pumpkin, Spice, and Everything Nice

Fall is upon us, bring on the pumpkin! That is pretty much the theme I have noticed ever since Starbucks welcomed back the highly coveted Pumpkin Spice Latte. I am personally more of a “Black-coffee-plus-2-pumps-pumpkin-spice-syrup” kinda gal, but I do see the appeal.

Anyways, I figured it was about time I jump on the pumpkin bandwagon and share a delicious recipe! I perused the usual Internet suspects like Foodgawker and Pinterest for ideas on recipes, but I actually struggled to find a recipe that didn’t (a) feed 2 dozen people or (b) involve ingredients I don’t have on hand, like cloves. I have to be realistic here: I will eat all of whatever I make and I will not use a whole container of cloves.

Therefore, last night I found myself trying to create a basic, hearty, and healthy pumpkin bread with my college-buddy-turned-new-NYC-neighbor Shannon. And let me tell you this bread is delicious!

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This pumpkin bread is everything I wanted it to be: a subtly flavored pumpkin bread that’s mildly sweet and incredibly soft, with a delicious layer of cream cheese streaking through the middle. Oh, and did I mention this recipe doesn’t involve butter or oil? I think it’s time to get your pumpkin fix.

photo 1

Pumpkin Bread with Cream Cheese Swirl (makes 4 mini loaves)

Ingredients

For pumpkin bread:

  • 1 can (15 oz.) pumpkin puree
  • 3 eggs
  • 1 1/2 cups coconut sugar (or regular sugar)
  • 3/4 cup plain Greek yogurt
  • 3/4 cup water
  • 2 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon

For cream cheese swirl:

  • 8 oz. cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • pinch of salt

Directions:

  1. For bread: combine pumpkin, eggs, vanilla, sugar, water and yogurt in a bowl.
  2. In a separate bowl, mix together flours, baking soda, baking powder, salt, and cinnamon. Add these ingredients to the wet ingredients in the other bowl and fold ingredients together until just combined.
  3. For the cream cheese swirl, beat cream cheese, sugar and salt until smooth in consistency. Beat the egg into the mixture.
  4. Preheat the oven to 350 degrees Fahrenheit. Mist loaf pans with cooking spray. Pour batter into loaf pans until about halfway up the side of the pan. Dollop in cream cheese mixture on top of pumpkin batter. Add more pumpkin bread batter on top.
  5. Next, take a knife and stick it into the batter, swirling it around once or twice (don’t over-mix or the cream cheese swirl with disperse into the batter). Remove knife and place bread loaves in the oven. Small bread loaves will cook in 40-45 minutes. Large bread loaves will cook in 1 hour to 1 hour and 15 minutes.
  6. Once bread has cooked remove from the oven and allow it to cool for 10 minutes before serving.
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