Best
Pumpkin Bread with Cream Cheese Filling
prep time:
20 MINS
cook time:
1 HR
total time:
1 HR 20 MINS
Pumpkin Bread with Cream
Cheese Filling is one delicious take on the classic fall dessert. Staple fall
flavors in a sweet, tender and indulgent dessert.
Ingredients
Pumpkin Bread:
·
2 cups all-purpose flour
·
1 teaspoon baking soda
·
1 teaspoon baking powder
·
1/2 teaspoon salt
·
1 teaspoon ground cinnamon
·
1 teaspoon ground nutmeg
·
1/2 teaspoon ground cloves
·
1/2 teaspoon ground ginger
·
1 teaspoon pumpkin spice
·
1 1/2 sticks (3/4 cup) unsalted butter softened to room temperature
·
1 cup sugar
·
1/2 cup brown sugar
·
2 large eggs
·
1 15- oz can pumpkin puree
Cheesecake Filling:
·
1 package (8oz) cream cheese softened to room temperature
·
1/3 cup granulated sugar
·
1/4 cup sour cream
·
3 tablespoons all-purpose flour
·
1 large egg
·
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350 degrees
F.
2. Spray a 10×5-inch loaf pan
with baking spray, or grease with butter and sprinkle some flour. Set aside.
3. Note: you can also use a 9x5
inch loaf pan, but you will have about 1 cup of batter that you will have to
discard or you can bake a few mini muffins.
Pumpkin Bread:
1. In a medium bowl, combine
dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ground
nutmeg, ground cloves, ground ginger and pumpkin spice. Whisk to combine and
set aside.
2. Add softened butter and both
sugars to a large bowl or to the bowl of an electric stand mixer. Beat until
combined, light and fluffy. Stop and scrape the sides and bottom of the bowl
with a spatula once.
3. Beat in the eggs, one at a
time until fully combined.
4. Add half of the four
mixture, whisk on low until fully combined. Do not over mix.
5. Add half of the pumpkin
puree, whisk on low until fully combined. Do not over mix.
6. Add half of the remaining
flour mixture and whisk to combine, add the remaining pumpkin and whisk to
combine and finish with the remaining flour mixture. Do not over mix. Stop and
scrape the sides and bottom of the bowl and whisk on low until the batter is
smooth and creamy.
7. Set aside.
Cheesecake Layer:
1. Add cream cheese, sugar,
sour cream and flour to a medium bowl, and using an electric mixer beat on
medium-high speed until fully combined.
2. Add the egg and vanilla,
whisk until fully combined. Stop and scrape the sides and bottom of the bowl
and whisk on low until the mixture is smooth and creamy.
Assemble:
1. Add half of the Pumpkin
Bread batter to the prepared pan. Smooth the top and distribute it evenly using
a spatula.
2. Pour the cheesecake batter
on top of the Pumpkin Bread batter and using a spatula smooth the top and
distribute it evenly.
3. Spoon the remaining pumpkin
batter evenly over the surface of the cheesecake layer and smooth it in an even
layer using a spatula.
4. When adding the Pumpkin
Batter on top of the cheesecake layer, make sure you don't overfill the loaf
pan, you should have about 1 inch left from the edges. If you have a small
amount of batter left, don't be tempted to add it, just discard it or bake a
muffin.
Bake:
1. Bake for about 50-60 minutes
or until the top is a beautiful golden color and the center of the bread is not
giggly, but it looks settled.
2. A toothpick inserted in the
center should come out clean, or with just a few moist cooked crumbs, not raw
batter.
3. The edges of the bread will
be golden brown and the top and the center set when the bread is ready. Start
checking on it after 40 minutes, in case the top and sides become too brown
during baking, cover the bread with aluminum foil.
4. Cool bread in pan on rack
for about 30 minutes.
5. Remove bread from pan, and
completely cool before storing or freezing
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