A family from church was super sweet to share some of their frozen fresh pureed pumpkin with us, and I was dying to try it out. What better use than PUMPKIN BREAD?!
Note to self: Learn to puree fresh pumpkin next Fall! WOW, big difference!
You will notice that this recipe calls for Cinnamon Chips. Word on the street is, that you cannot find Cinnamon Chips except at Christmas time. Because I learned this tidbit last December, I had Dale buy me extra bags. However, if you did NOT stock up on Cinnamon Chips, never fear, this bread is decent without them as well.
Cream Cheese Cinnamon Chip Pumpkin Bread
{click title for easy printable}
Ingredients
FOR THE BREAD:
- 1-¾ cup Flour
- 1-½ cup Sugar
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Cinnamon, Or Pampered Chefs Cinnamon Plus
- 1/2 teaspoons Ginger
- 1/2 teaspoons Nutmeg
- 1/4 teaspoons Cloves
- 1 cup Pumpkin Puree {or Canned if you must}
- ½ cups Butter, Melted
- 1 whole Egg Beaten
- ⅓ cups Water
- ½ bags {10 Ounce Size} Cinnamon Chips
FOR THE CREAM CHEESE SWIRL:
- 8 ounces, weight Cream Cheese, Softened
- ¼ cups Sugar
- ½ teaspoons Cinnamon
- 1 whole Egg Beaten
Combine dry ingredients in a large bowl, add in pumpkin, butter, egg and water, mixing until just moistened. Stir in Cinnamon Chips.
Pour all but 2 cups batter into greased and floured 9×5 loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batter with knife several times for swirl effect.
Bake at 350* for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes, remove from pans.
*Note: my 4 mini loaves turned out MUCH better than my one large loaf. It was terrible to get out!
Ya’ll this bread is UN-STINKIN-BELIEVABLE! We are gaga in love with it around here, it will be made again, and soon.
Hugs, T
4 little Fergusons 