Spiced Pumpkin Bread with Cream Cheese
INGREDIENTS
FOR THE BREAD:
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
- 3 1/2 cups Cup4Cup flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 tsp cinnamon
- 2 Tbs sugar
- 1 block of cream cheese
- 1 Tbs sugar
Preheat oven to 350°F. Spray 2 loaf pans with non-stick spray.
In a large mixing bowl, mix together pumpkin puree, eggs, oil, water and sugar until well incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Stir the dry ingredients into the pumpkin mixture until just blended. Separate batter if adding in two different add-ins like pecans and chocolate chips. We have two flavor palates in our home, so I make separate loaves.
Pour 1/2 the batter into the prepared loaf pans.
Mix the cream cheese and sugar together in a small bowl, form it into small logs and place in the center of the batter. Mix together the cinnamon and sugar in a bowl and then sprinkle over the cream cheese log, then top with more batter. Top with add-ins to show which loaves are which. I was able to use 2 medium and 3-4 small loaf pans.
Bake for about 45minutes – 1 hour or until a toothpick inserted in the center comes out clean. Let loaves cool in the pan for 10 minutes, then remove and cool on wire racks.
This recipe comes from Cup4Cup and is something I have tweaked to my liking. The original recipe has a delicious candied pecan topping that I have tried before, but haven’t used since. I really liked it, but it was hard to cut a slice and keep it on the top and it was sticky to my teeth. So I have made this bread since with either a streusel or just a sprinkling of the add-ins. Be sure to look at Cup4Cup.com for more recipes. Cup4Cup is my favorite Gluten Free flour blend to bake with.