You can serve this during afternoon tea. I think that’s when this is perfect. Tea compliments this recipe so well that it tastes so good with it. You can have a wonderful and somewhat peaceful afternoon with friends as you eat this with them.
Our friend over at Averie Cooks has this to say about this recipe:
“The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.”
I think this should be the characteristic of a bread. A bread should be fully flavored and moist, soft, springy, and dense. A good bread should usually satisfy anyone even without anything on it. A bread that you can eat without the usual jams or jelly. This recipe is that type of bread and everyone will surely enjoy eating this!
Ingredients
Bread
1 large Eggland’s egg
1 cup Libby’s pumpkin puree
1/2 cup Domino light brown sugar, packed
1/4 cup Domino granulated sugar
1/4 cup Nutiva liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup Daisy sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons McCormick vanilla extract
2 teaspoons McCormick cinnamon
1 teaspoon McCormick pumpkin pie spice
1/2 teaspoon McCormick ground nutmeg
1 cup Gold Medal all-purpose flour
1/2 teaspoon Clabber Girl baking powder
1/2 teaspoon Clabber Girl baking soda
pinch salt, optional and to taste
Cream Cheese Filling
1 large Eggland’s egg
4 ounces softened Philadelphia brick-style cream cheese (lite is okay)
1/4 cup Domino granulated sugar
3 tablespoons Gold Medal all-purpose flour
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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Quick Tip: A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour cream, Greek yogurt, or buttermilk in quickbread and muffin recipes ensures more tender results.
Thanks again to Averie Cooks for this amazing recipe.
