This recipe reminds me so much of Starbucks Cheesecake Muffins with its delicious cream cheese layer!
Happy September! Although I've waited until September to post any pumpkin recipes - I've had many pumpkin things and also have plenty of pumpkin things to share. I don't know that I'll get around to sharing them all in the next few months, but I'll try. This is a recipe I've actually made a few times but still don't do a great job getting the cream cheese layer lower down. It still turns out so well and so delicious but isn't as pretty as the original :)What you need:
For the Cream Cheese Filling:
- 8 oz. cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 Tbsp. all purpose flour
For the Pumpkin Bread:
- 4 large eggs
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 can (15 oz) pure pumpkin
- 1/2 cup water
- 1 1/2 tsp. vanilla extract
- 1 cup toasted pecans, optional
- 3 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Directions:
- For the cream cheese filling: Beat the cream cheese until smooth. Add sugar and mix until smooth.
- Add eggs, one at a time, and mix until just combined. Stir in flour and set aside.
- For the pumpkin bread: In a large bowl, whisk eggs until lightly beaten. Add sugar and melted butter and whisk.
- Stir in pumpkin, water, vanilla, and pecans.
- Stir in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Do not overmix.
- Divide the batter in half.
- Butter and flour two loaf pans. Take one of the halves of batter and split it between the two loaf pans.
- Pour half of the cream cheese mixture in each loaf pan.
- Then split remaining half of batter between the two loaf pans and smooth.
- Bake in a preheated 350 degree oven for 1 hour or until a toothpick comes out clean. Tent with aluminum foil if the top is getting too dark before the bread is cooked through.
- Cool on a wire rack for 10 minutes then remove from pan and cool to room temperature.
Recipe from Lick The Bowl Good
Cream Cheese Rippled Bread
Ingredients
For the Cream Cheese Filling:
- 8 oz. cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 Tbsp. all purpose flour
For the Pumpkin Bread:
- 4 large eggs
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 can (15 oz) pure pumpkin
- 1/2 cup water
- 1 1/2 tsp. vanilla extract
- 1 cup toasted pecans, optional
- 3 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Instructions
- For the cream cheese filling: Beat the cream cheese until smooth. Add sugar and mix until smooth.
- Add eggs, one at a time, and mix until just combined. Stir in flour and set aside.
- For the pumpkin bread: In a large bowl, whisk eggs until lightly beaten. Add sugar and melted butter and whisk.
- Stir in pumpkin, water, vanilla, and pecans.
- Stir in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Do not overmix.
- Divide the batter in half.
- Butter and flour two loaf pans. Take one of the halves of batter and split it between the two loaf pans.
- Pour half of the cream cheese mixture in each loaf pan.
- Then split remaining half of batter between the two loaf pans and smooth.
- Bake in a preheated 350 degree oven for 1 hour or until a toothpick comes out clean. Tent with aluminum foil if the top is getting too dark before the bread is cooked through.
- Cool on a wire rack for 10 minutes then remove from pan and cool to room temperature.
Notes:
Recipe from Lick the Bowl Good
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