Pumpkin Bread Recipe

After you try this recipe please comment back and let me know how you like it! A picture would be great, too!

Ingredients 

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin 

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

Roasted Pumpkin Seeds Optional

Pumpkin Bread Recipe

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

To toast nuts:  

• Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

To Roast Pumpkin Seeds:  

• Place the seeds on a baking sheet, sprinkle with salt and bake for about 10-15 minutes or until brown.

Cream Cheese Filling: 

• In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

*Over processing will result in the filling being too thin which may cause it to simply "melt" into the pumpkin bread as it bakes. But do not worry if this happens as the pumpkin bread will still taste delicious. Second, once the cream cheese filling is placed in the pan, I find it best to place small dollops of the remaining pumpkin batter on top of the filling.

Pumpkin Bread: 

• In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

• In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended.  Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

• Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

• Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). If you decided to add the roasted pumpkin seeds sprinkle them on top now. Put as few or as many as you would like!  Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves.