I've been wanting to make a pumpkin and cream cheese dessert for quite a while now, and finally decided on this one. It was just too beautiful to pass up.
On the recipe I provided, I altered a few minor ingredients. To me, the loaf I made (with some of the original recipe's ingredients) did not have enough flavor, so I bumped up the amount of cinnamon and pumpkin pie spice from the original recipe. Also, I thought the ground nutmeg flavor was way too strong, so I recommend making it 1/4 of a teaspoon.
This recipe is made a little healthier with the help of some applesauce, olive oil, and Greek yogurt. Thank goodness. Otherwise, I would be the definition of the Freshman 15 this fall.
This bread is super easy to whip up, and it'll make your house smell delicious, so go ahead and make it. You know you want to.
Pumpkin Cream Cheese Bread Prep Time: 15 minutes. Cook time: 45 minutes. Total time: 50 minutes.
Yields: 1 loaf
Ingredients:
For pumpkin layer:
1 cup pumpkin puree
1 large egg
1/2 cup brown sugar
2 tablespoons granulated sugar
1/4 cup unsweetened applesauce
2 tablespoons olive oil (I used extra virgin olive oil)
1/4 cup Greek yogurt (plain or vanilla)
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For cream cheese layer:
4 oz. light cream cheese
1 egg white
1/2 teaspoon vanilla
1/2 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 cup pumpkin puree
1 large egg
1/2 cup brown sugar
2 tablespoons granulated sugar
1/4 cup unsweetened applesauce
2 tablespoons olive oil (I used extra virgin olive oil)
1/4 cup Greek yogurt (plain or vanilla)
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For cream cheese layer:
4 oz. light cream cheese
1 egg white
1/2 teaspoon vanilla
1/2 tablespoon all-purpose flour
2 tablespoons granulated sugar
Directions:
1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and set aside.
2. In a medium bowl, whisk pumpkin puree through ground nutmeg together until smooth. Fold in the flour, baking soda and baking powder, but do not over mix. Set aside.
3. In a small bowl, mix all of the cream cheese layer ingredients together until there are minimal lumps of cream cheese remaining.
3. In a small bowl, mix all of the cream cheese layer ingredients together until there are minimal lumps of cream cheese remaining.
4. Evenly pour 2/3 of the pumpkin batter into the bottom of the loaf pan, using a spatula to spread, if needed. Then, pour the cream cheese layer on top and spread evenly. Carefully top with the remaining 1/3 of the pumpkin batter, covering all corners.
5. Bake 35-40 minutes, using a toothpick to check doneness. The cream cheese layer doesn't get totally solid, and may stick to the toothpick. So, check the center of the bread, making sure the pumpkin layers are done. The top will be domed and the center should be set.
6. Allow to cool about 15 minutes before cutting and serving.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
Yumm! I'm definitely going to make this because it looks wonderful. I love how you made it slightly healthier and added the nutrition facts.
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