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October 14th, 2010

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

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 – 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).

Click here to go to HowSweetTreat and see more yummy recipes.

(via: graceinplace)

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