Josie and I went to the Orr Family Farm pumpkin patch on Friday, and we each picked a sweetie pie pumpkin. I roasted mine, pureed it, and with a little of it, I made this wonderful bread. I found the recipe a while back when we picked a pumpkin out of our home garden and roasted it. It has been a hit both times! Be prepared for more pumpkin recipes, because we have a lot of puree left over! It would be just as good with canned pumpkin.
Ingredients: Filling: one 8 oz. package cream cheese 1/2 cup white sugar one tablespoon all-purpose flour one egg
Bread: 1 2/3 cups flour one teaspoon baking soda 1/2 teaspoon salt 1.5 teaspoons cinnamon one cup pumpkin puree 1/2 cup vegetable oil 2 eggs 1.5 cups white sugar 1 cup chopped pecans (optional)
Directions: Preheat oven to 325. Grease one large loaf pan, or two small loaf pans.
In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon; set aside.
Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.