Pumpkin Bread 2 Ways!

I love a good quick bread, and with fall coming up the obvious choice would be… Pumpkin! This time to change it up, I’m making two separate loaves – one with cream cheese inside, and another with a crumb topping. Both are delightful, you choose!

Pumpkin Bread
1 – 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup melted butter
1/2 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 cup sour cream
2 eggs
1 stick butter – melted
1 tsp vanilla

For the Cream Cheese Pumpkin Bread
8 oz cream cheese
2 tablespoons powdered sugar

For the Crumb Topped Pumpkin Bread
1/4 cup brown sugar
1/4 cup old fashioned oats
1/4 cup all purpose flour
1 tablespoon pepitas

Quick breads get their name from the quickness with which they can be whipped up! First take all the dry ingredients for the Pumpkin Bread and whisk them together. This is really to make sure that the baking soda is completely mixed in and there are no chunks of it. Baking soda is necessary in the baking process but a large chunk has a very bad flavor to it. So whisk the lumps away.

Then add everything else, and stir until it becomes a pretty smooth consistency. I always mix quick breads by hand, this ensures you won’t over mix it and you can really scrape the sides of the bowl as you go and make sure everything is mixed together well.

Once you have your batter mixed up, you could
A: put it right into a pan sprayed with non-stick spray and bake at 325 degrees for about an hour and ten minutes or,
B: fill with cream cheese or,
C: make a crumb mix for the top

Personally it just depends on my mood, but I wanted to show you both: B and C.

Mixing the cream cheese with the sugar, helps to sweeten it slightly. It also helps to make it pliable and spreadable. You really need to soften the cream cheese by mixing it before you try to spread it into the middle of the pumpkin bread.

The crumb topping takes just a minute or two to mix and just goes right on top of the cake.

Make sure you sprayed your cake pan with non stick spray!

Bake at 325 degrees for about an hour and ten minutes. The loaves I made in the video took, an hour and fifteen minutes! Even so, start checking for done ness at around 50 minutes of baking time.

Just like with all my other quick breads, When they are still a little warm I slice the entire loaf and wrap each slice individually in plastic wrap. This ensures that the loaf will be as fresh as it can possibly be, for as long as it can possibly be.

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