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Layered Pumpkin Loaf

Rebecca Coleman
A pumpkin spiced quick bread (unleavened) that builds in a ribbon of cream cheese. Mmmmmm!
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Prep Time 20 minutes
Cook Time 1 hour
Course Bread, Dessert
Cuisine American

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword vegetarian