By: Michael Hlopko
Fall is officially here, which means seasonal favorites like pumpkin and apple products will be hitting store shelves and most likely your pantry in the coming weeks. Here’s a favorite recipe of mine to try and share with others.
For the bread, you will need:
1 egg
1 cup Pumpkin puree
½ cup Light brown sugar
¼ cup Granulated sugar
2 teaspoons Melted coconut oil
2 teaspoons Vanilla extract
2 teaspoons Cinnamon
1 teaspoon Pumpkin pie spice
½ teaspoon Ground nutmeg
1 cup All-purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
For the cream cheese filling, you will need:
1 egg
4 oz cream cheese
¼ cup granulated sugar
3 tablespoons all-purpose flour
How to prepare:
Preheat oven to 350℉
Whisk together the quick bread batter. Spread about two thirds of it into a 9×5 greased loaf pan. Whisk the cream cheese filling and spread it on top of the batter carefully.
Pour the rest of the pumpkin bread batter over the cream cheese, then bake until the top is domed and the center is set. Baking times may vary based on the moisture of the bread. Bake for 40 to 50 minutes, or until a toothpick comes out clean without any wet batter.
APN 