Thursday, December 2, 2010

Pumpkin Bread with Cream Cheese Filling

I've had a can of Organic Pumpkin Puree since Halloween and kept talking about making Pumpkin Bread. Since my daughter is not into big breakfasts, I thought this would be a good choice for her.  I searched the Internet for "the perfect recipe." I wanted something a little more special than just regular pumpkin bread or muffins.  Then, I found this recipe on Joy of Baking.  I halved it and modified it a bit (see end of post for recipe).  I did this at 4:30 AM!  It came out very moist with the perfect amount of sweetness.  My daughter loved it!
Dry ingredients- flour, baking soda, baking powder, salt and pumpkin spice
Wet ingredients- Organic pumpkin puree, milk, melted butter, vanilla extract; brown sugar and cane sugar
Add half of batter, layer with cream cheese filling then top with remaining batter
Bake for about 1 hour and let cool for 10 minutes.


  1. One of the caterers we use at work makes this with carrot cake. soo good!!

  2. That sounds good too! May have to try that combo.