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It’s October aka Pumpkin craze time!!  I buy in bulk, getting ready to whip up lots of pumpkin spice fudge for our local AutumnFest!!
I figured I might as well see what else I can do with this glorious pumpkin goodness! So many things go wonderfully with pumpkin. One of my favorites is cream cheese 🙂 here’s a wonderful layered breakfast bread!

8 ounces cream cheese
1/2 cup sugar
1 Tablespoon flour
2 teaspoons vanilla
1 egg
1 2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
1 1/2 cups sugar

Preheat to 325. Lightly grease 2 8×4 loaf pans.

In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and vanilla 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, vegetable oil, 2 eggs and 1 1/2 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 60 -70 mins or until tooth pick comes out clean. Cool 10 mins before removing from pan.

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