Double-Decker Pumpkin Bread

Yep.

I went there.

What is up with all the early pumpkin recipes? I assume it is simply because I didn’t get to bake much with it last year. And when I did finally find some to hoard, I held it dear to my heart in fear that I would never get to buy pumpkin again.

Well, this is the last of the pumpkin recipes for awhile. A few weeks ago I opened a giant can and made some breakfast cakes and muffins, along with this bread. So no more pumpkin recipes.

MY OTHER RECIPES


At least not until next week. Then I’ll probably have 3-5 more. I can’t help myself.

 

 

So, what exactly is that inside the pumpkin bread?

 

 

That is a cinnamon-spiced cream cheese blend.

Yes. This pumpkin bread is stuffed with sweet autumn-flavored cream cheese. Stuffed I tell ya!

And I made mini loaves, but of course you can make one giant loaf. Because you know I made the mini loaves since eating 3 small loaves in one sitting is so much healthier than eating one large loaf. You know, just trying to be portion conscious.

 

 

Double Decker Pumpkin Bread

makes 3 mini loaves

recipe inspired from BHG, bread recipe from Martha Stewart

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

3/4 cup + 1 tablespoon buttermilk

Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.

Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix โ€“ beginning and ending with dry ingredients. Pour into mini loaf pans, just halfway to the top. Spread about 1/8 cup cream cheese mixture over first layer, then cover with more pumpkin batter, leaving about 1/2 an inch to the top. For mini loaves, bake 35-40 minutes.

Note: As I typed in this recipe, I realized that I completely LEFT OUT the buttermilk! I totally overlooked it. No clue how that happened. However, as you can see the bread still came out (the batter was thicker than I remembered, now I know why) but the middle did sink a bit. I made these way back when, not forgetting the buttermilk, and they came out great. These ones still came out fantastic and delicious.

 

 

Cream Cheese Filling

8 ounces cream cheese, softened

2 tablespoons sugar

1/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

Mix ingredients together until well blended (you can use an electric mixer, but I mixed by hand).

 

 

 

 

There is a reason that I need to slow down with the pumpkin baking. Mr. How Sweet is no pumpkin fan. That leaves me, myself and… oh yeah, me to eat it.

I can hear the buttons popping off my pants now.