This is my last pumpkin recipe for the year, or for a while anyway…. I will be moving on to maple to use the gallons of maple syrup we have amassed this season.
Servings: 2 loaves, 12 slices each
Fresh
5 eggs, divided
4 oz. cream cheese
8 oz. sour cream
Butter, softened for greasing
Pantry
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
15 oz. can pumpkin
1 cup vegetable oil
2-1/2 cups granulated sugar, divided
Combine flour and spices
Preheat oven to 350 degrees-F. Grease two 9-inch x 4-inch loaf pans with butter and set aside. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger and set aside.
Make cream cheese filling
In a small mixing bowl, combine cream cheese, sour cream, 1/2 cup granulated sugar, and 1 egg. Beat with hand beaters until combined.
Combine sugar and wet ingredients
In a the work bowl of a stand mixer or a large mixing bowl, combine remaining 2 cups granulated sugar, remaining 4 eggs, pumpkin, and oil. Mix until well combined. Slowly add flour mixture and stir until just combined.
Assemble and bake
Pour approximately 1-1/2 cups of pumpkin batter into each prepared pan. Spoon half of cream cheese mixture on top of pumpkin in each pan. Top with remaining pumpkin batter, dividing equally between pans. Bake for 45 to 50 minutes. Test with a toothpick, inserted toothpick should be clean when removed. Transfer pans to a cooling rack and let bread cool for 5 minutes in the pans, remove bread to cooling rack and let cake cool completely.
Serve
Once cooled completely, slice and serve. Store in the refrigerator or freeze to serve later.
[print_page]
Leave a Reply