I am on a recipe binge, I’ll go ahead and blame the holidays. This time of year just makes me so happy, it is the time for ALL of your favorite, shouldn’t eat this on a regular basis, foods. I constantly have to fight the urge to throw on an apron and cook pumpkin everything. Just kidding…I don’t wear an apron. Onto the recipe, I have only made this Pumpkin Bread twice. The first time was two years ago and then just two days ago. This recipe is really delicious and impressive, however, it does take a little bit of time. I like to save it for a special treat or occasion…or when I buy an awesome loaf pan and need an excuse to use it. So,pumpkin bread it is.  Did I mention it’s delicious?

{The Ingredients}

Cream Cheese Filling                                                                  

• 1 (8oz.) package cream cheese
• 1/2 cup white sugar
• 1 tbsp flour (all purpose)
• 1 large egg
• 1 tbsp of orange zest (finely grated)

Flour(Dry) Mixture

• 1 2/3 cups flour (all purpose)
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp pumpkin pie spice

Pumpkin(Wet) Mixture

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups white sugar

{The Directions}

1. Preheat oven 325°F and lightly grease two 8×4 inch loaf pans (I just used 1 pan, it was slightly larger).
2. In a medium bowl, combine all of the Cream Cheese Filling ingredients: cream cheese, 1/2 cup sugar, 1 tbsp flour, 1 egg and orange zest. Beat these together until smooth and set aside.
3. Sift together the Flour(Dry) Mixture: 1 2/3 cups flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/2 tsp pumpkin spice. Set the dry ingredients aside.
4. In another bowl, mix thoroughly the Pumpkin(Wet) Mixture: 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 eggs and 1 1/2 sugar.
5. Pour(combine) the Flour(Dry) Mixture into the Pumpkin(Wet) Mixture until they are completely incorporated.
6. First Layer-Pour 1/2 of the pumpkin batter into the loaf pans. Second Layer– Spoon cream cheese filling on to of the pumpkin batter. Third Layer– Pour the remaining 1/2 of the pumpkin batter on top of the cream cheese filling.
7. Bake in preheated oven for 1hr (60 mins). Cool for 10 mins, in the pans, before removing.

Flour(Dry) Mixture

First Layer

Second Layer (Cream Cheese Filling)

Third(FINAL) Layer

DONE!

{Tips & Suggestions}

• Use Regular cream cheese instead of the 1/3 less fat cream cheese. This insures that the cream cheese filling it not too runny. (I would have liked mine to have been thicker, I used the 1/3 less fat.)
• Set out your eggs and cream cheese 30 minutes before use.
• If you don’t like orange, add a tsp of Vanilla OR Maple extract to the cream cheese filling instead. With the vanilla extract, feel free to add a little more cinnamon too.
• Get to know your oven. Since I only baked one loaf, it baked for 55 mins and I think I could have taken it out closer to 50 mins.
• ABSOLUTELY wait at least 10 mins to cool, after you take your bread out of the oven. You want it to come out all nice and pretty.
• To keep it moist, when you take it out of the oven place aluminum foil loosely over the top of the pan. 

As I am writing this, I realized there are only a couple slices left…Anytime I make something new, that my husband enjoys, he will slowly eat pieces of it and when almost all of what I made is gone, he will then tell me it’s a keeper. I guess he really has to dwell on it, EVERY TIME. Honestly, I am glad he is a tough critic but I do wish he wasn’t such a picky eater. Back to the bread, this is such a great recipe for any Halloween/Fall/Thanksgiving parties or dinners. Try it out and tell me what you think!!!

Love,

M&MJ

P.S.It is still November 17th so I am happy to announce the birth of my baby sister, Stella Colette, into the world and this crazy family! Happy birthday little one! I cannot wait to meet you and Camilla…Sorry(not really) in advance, after Christmas there will be a baby overload throughout the blog and my social media:) Love you both!