Friday, January 14, 2011
Although this would be considered a ‘Fall’ recipe - pumpkin bread is even more appealing when pumpkin season is past. This is far from typical pumpkin bread. The random rippling of a moist and tender cream cheese filling catches your eye and keeps you interested. It’s even tastier after a day or two.
I’ve always been partial to pumpkin bread loaded with chocolate chips and nuts. Yet sometimes I appreciate a simple quick bread without an overload of extra ingredients. With only cinnamon and nutmeg to work with the subdued pumpkin, the cream cheese ripple really stands out - both in appearance and flavor.
Most pumpkin breads use oil for a moist texture, but this one was unusual using melted butter as an ingredient. There are plenty of eggs for tenderness - both in the pumpkin batter and the cream cheese filling.
This makes two larger loaves - enough to keep one for yourself, and one to give to someone you (really) appreciate. Thanks to the leavening used and how heat works with it to form the “swirl”, every loaf turns out differently. Every slice reveals a different pattern - I enjoyed every cut I made.
For the recipe, with photos & how-to's - go to: