Sunday, September 16, 2007

Another recipe

I made some delicious pumpkin bread this afternoon. Here's the recipe.

Cream Cheese Filling:
8 oz. pkg. cream cheese, room temperature
1/2 cup sugar
2 eggs
1 1/2 Tbsp. flour

Pumpkin Bread:
1 cup chopped pecans (or walnuts), toasted
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
4 eggs
2 cups sugar
1 cup unsalted butter, melted and cooled
1 (15 oz) can pure pumpkin
1/2 cup water or milk
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Butter and lightly flour two 9x5x3 loaf pans. Set aside.

Cream Cheese Filling: In a food processor, process the cream cheese until smooth. Add the sugar and process until smooth and creamy. Add the eggs, one at a time, processing until well incorporated. Stir in the flour. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar nad melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Do not over mix, as it will make dough tough.

Divide the batter in half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top of the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or freeze for later use.

No comments: