This is the most delicious and moist pumpkin bread you have ever eaten! :)
What is up with all the early pumpkin recipes? I assume it is simply because I didn’t get to bake much with it last year. And when I did finally find some to hoard, I held it dear to my heart in fear that I would never get to buy pumpkin again.
Well, this is the last of the pumpkin recipes for awhile. A few weeks ago I opened a giant can and made some breakfast cakes and muffins, along with this bread. So no more pumpkin recipes.
At least not until next week. Then I’ll probably have 3-5 more. I can’t help myself.
So, what exactly is that inside the pumpkin bread?
That is a cinnamon-spiced cream cheese blend.
Yes. This pumpkin bread is stuffed with sweet autumn-flavored cream cheese. Stuffed I tell ya!
And I made mini loaves, but of course you can make one giant loaf. Because you know I made the mini loaves since eating 3 small loaves in one sitting is so much healthier than eating one large loaf. You know, just trying to be portion conscious.
Double Decker Pumpkin Bread
makes 3 mini loaves
recipe inspired from BHG, bread recipe from Martha Stewart
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup canned pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup + 1 tablespoon buttermilk
Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.
Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, just halfway to the top. Spread about 1/8 cup cream cheese mixture over first layer, then cover with more pumpkin batter, leaving about 1/2 an inch to the top. For mini loaves, bake 35-40 minutes.
Note: As I typed in this recipe, I realized that I completely LEFT OUT the buttermilk! I totally overlooked it. No clue how that happened. However, as you can see the bread still came out (the batter was thicker than I remembered, now I know why) but the middle did sink a bit. I made these way back when, not forgetting the buttermilk, and they came out great. These ones still came out fantastic and delicious.
Cream Cheese Filling
8 ounces cream cheese, softened
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
Mix ingredients together until well blended (you can use an electric mixer, but I mixed by hand).