Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Pumpkin Bread for the Soul

Tuesday, October 19, 2010

Ooh the joys of Fall. Finally, an excuse to add pumpkin to just about everything. I will admit, it doesn't belong in everything though. I made a squash and pumpkin pasta sauce last week and it was NOT good. Sad, but true - just ask my husband.  Anyways - this was not one of those instances. 

This pumpkin bread is awesome. It has cream cheese and pumpkin pie spice - it doesn't get a whole lot better.  Check out the bottom of the recipe for other ways to use pumpkin pie spice.

Now, when you take this bread out of the oven, you're going to be tempted to cut it up right away to give it a try. DON'T DO IT! I did, and I regretted it.  It tastes so much better when it's cooled and doesn't completely fall apart either. I mean, check out my photos - I just couldn't wait.

This recipe is from one of those free Kraft Foods magazines. It dates back to 2007 and I love it.

Pumpkin Bread for the Soul

1 cup canned pumpkin
1 cup  plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4   egg whites, divided
1/2 cup milk
1/4 cup  canola oil
2 cups flour
2-1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp.  salt
1 pkg. (8 oz.) cream cheese, softened
Make It

HEAT oven to 350ºF.

MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

*Wondering why you would ever want to purchase pumpkin pie spice? I'll tell you why - it's fabulous. I sprinkle it on my coffee in the morning, over a souffle or custard or even ice cream. It just adds a little somthn' somthin' to your everyday foods. (I know, souffle isn't exactly everyday, but it sounds good right?)


Andrea Warren said...

I made it tonight after the recipe was sitting open on my computer for a long time! Yummy. Do you think it was good to have the whole cream cheese layer in the middle, or do you think it would be better to swirl it a little before baking?

November 6, 2010 at 7:28 AM
Alise said...

Hey Andrea - I'm glad you tried it! As far as the cream cheese goes - I think it's all about preference. I would probably like it swirled in, just to even out the flavor. I simply followed the recipe at this point. But that's a great suggestion!

November 10, 2010 at 11:03 PM
Andrea Warren said...

Sure. I made it again today with a mini loaf pan and then turned the rest into muffins. I liked digging into the muffins right away when they were hot.

December 19, 2010 at 8:44 AM

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