Everything is coming up pumpkin…

Yes, I know fall is behind us and the big box coffee shop hoopla with all their spiced-pumpkin-brûlé-latte-topped-with-a-nutmeg-laced-whip, (non-fat, that is!) is now moved on to some other-worldly concoction! I am an equal flavor rights person! Lemon bars in the winter and pumpkin bread in the not-fall! Buying extra pie pumpkin in November ensures that my freezer is stocked any time of the year.

Pumpkin Cream Cheese Bread

  • 1-8 oz package cream cheese, softened
  • 4 T sugar
  • 1 egg, lightly beaten
  • 3 T flour
  • 1/2 t vanilla
  • 1 t lemon juice
  • 1 1/2 c sugar
  • 4 eggs
  • 1/2 c oil
  • 1/4 c applesauce
  • 2 t vanilla
  • 1 2/3 pumpkin, purée
  • 3 c flour
  • 1 t baking soda
  • 1 t baking powder
  • 1 t kosher salt
  • 1 t cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground ginger
  • Preheat oven to 350 degrees – prepare two loaf pans by spraying non-stick spray to bottoms only.

In medium bowl combine first six ingredients, stir until smooth and set aside.

In a large bowl, combine oil, applesauce, eggs, pumpkin vanilla and sugar; stir until combined. Stir in remaining ingredients. Spoon half of mixture into pans; spoon half of cheese mixture over each pan, then spoon remaining pumpkin over top. Bake for 55-65 minutes. Remove from oven and allow to cool 10 minutes in pans. Turn out onto a cooling rack. Enjoy!

One Comment Add yours

  1. Gigi says:

    Looks so so good! I love the idea of apple sauce in the mix.


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