Wednesday, September 11, 2013

Pumpkin Cream Cheese Bread

Heeeellllllooooooo FALL!!!!

I love this time of year... the leaves are beginning to change color, football season has started, and it's time once again for "pumpkin everything". I don't know about you, but nothing says fall more to me than pumpkin baked goods. Pumpkin cookies, muffins, cakes, breads, pies... I'm ready, bring 'em on! I love the way pumpkin baked goods smell, I love the way they taste, and I love the cozy, homey feeling that they bring to mind.

I decided to officially kick off the fall ("pumpkin everything") season with a batch of Pumpkin Cream Cheese Bread. As usual, I am always looking for ways to lighten up or make recipes healthier. In this case, the original recipe called for oil which I replaced with unsweetened applesauce and instead of regular cream cheese, I used reduced fat cream cheese. I also reduced the amount of white sugar in the original recipe by more than a half!!! I mean, if you are going to be eating delicious pumpkin baked goods all fall long... it's better to have them 'lightened up' right?! This bread gives you all the tastes of fall without the high fat and sugar content.

Pumpkin Cream Cheese Bread
based on a recipe from

(Original recipe makes 2 - 8x4 inch loaves)

1 (8 ounce) package reduced fat cream cheese
1/3 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup unsweetened applesauce
2 eggs
2/3 cup white sugar

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

In a medium bowl, combine cream cheese, 1/3 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside.

Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside.

Place pumpkin, applesauce, 2 eggs and 2/3 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/2 of the pumpkin batter into the loaf pans.

Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.


Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

YUM!!!!!!!!!!! My Pumpkin Cream Cheese Bread is moist, delicious, and tastes like fall! The swirl of cream cheese breaks up the pumpkin flavor of the bread, giving it a real depth of flavor. The hint of orange rind in the cream cheese really comes through too. This bread is really tasty... I ate about a half loaf in one sitting... OOOPS!

Happy Fall!



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