Delicious Dish: Pumpkin Break with Cinnamon Spice Cream Cheese Filling
More pumpkin recipes and each looks better than the last!
Double Decker Pumpkin Bread (found on HowSweetTreats)
makes 3 mini loaves
- 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 – 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).
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