These things all seem to go together, don’t they? So, it makes sense to make a pumpkin loaf that layers in cream cheese. Right? Who’s with me?
Michael and I made our annual trip to the Pumpkin Patch last week, and came back with two big beauties. Michael’s will become a spooky jack-o-lantern this weekend, but mine gets cooked and pureed to go into soup, pie, muffins, and this!
I’m pretty sure you’ve seen the Pumpkin Muffins that have a cream cheese filling at Starbucks. This is a riff on that, done as a loaf rather than individual muffins. It is moist and the layer of cream cheese is both a little tart and a little sweet. A slice goes down very nicely with a hot cup of tea about 4 o’clock in the afternoon on a rainy Vancouver day.
Layered Pumpkin Loaf (adapted from Kraft Canada)
- 1 cup pureed or canned pumpkin
- 1 cup sugar (I used a little less, about 2/3)
- 1/2 cup packed brown sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 cups flour
- 2-1/2 tsp. Baking Powder
- 2 tsp. pumpkin pie spice (OR some combo of cinnamon, ground cloves and nutmeg)
- 1/4 tsp. salt
- 1 cup cream cheese, softened
- In a large bowl, mix the pumpkin, sugars, eggs, milk and oil in large bowl until well combined.
- Mix the dry ingredients together in a seperate bowl, then add to the wet in 2-3 batches, stirring in between. Don’t over beat.
- Beat the cream cheese with a couple of tablespoons of white sugar until the sugar is incorporated.
- Line a loaf pan with parchment paper.
- Spoon a little more than half of the batter into the loaf pan, top with the cream cheese mixture, then spoon the rest of the pumpkin batter on top.
- Bake in a 350 degree oven for about an hour, until a toothpick inserted in the centre comes out clean. Allow to cool for about 10-15 minutes in the pan, then remove to a wire rack to cool completely. Store in an air-tight container.