It’s that time of year, my favorite time of year – Fall. I love everything about Fall, the cooler crisp weather, the fabulous colors, the onset of professional football, but most of all I love the food of fall. Whether it be a good ole pot of chili, a pot roast filling the house with fabulous smells or just the thought of cranking up that oven and making something sweet or savory, Fall is definitely the best time of the year for food and fun in my opinion.
And when it comes to Fall, undeniably the most popular gourd of the season is the pumpkin. Not only is it great in recipes but it also serves as one of the primary decorations that signals the coming of Halloween. So as I was sitting on my deck the other day enjoying an early morning cup of coffee and enjoying the Fall weather, I decided to make something with pumpkin in it.
Now I am far from a purist. I had absolutely no intention of cutting up a pumpkin and processing it to get some pumpkin puree. I simply turned to the canned variety. The result was absolutely fabulous. This time I took my creation to work, and it was gone within 20 minutes, so I think you’re really going to like this one.
So let’s talk pumpkin cream cheese sweet bread…
Lesson Learned 1 – Make the cream cheese filling first: With any recipe that has filling or an internal swirl, I find it easier to make the filling first. A lot of recipes have you make the batter and then the filling. I think once the batter’s done, it makes more sense to move on to assembling the bread versus making the filling and letting the batter sit. Just remember to make sure your cream cheese is room temperature before making the filling. That way you’ll have a silky smooth batter without lumps.
This recipe makes a generous amount for the filling. I really like that the cream cheese filling is a major part of the cake and the contrast between it and the dark pumpkin batter is pleasing to the eye. This sweet bread is not only delicious but delightful to look at as well.
Lesson Learned 2 – You don’t need a stand mixer for this one: I made the pumpkin batter in a stand mixer and used a hand mixer for the filling. You really only need a hand mixer. The wet ingredients combine easily and you fold the dry ingredients into the wet ingredients by hand. So don’t pull out the stand mixer for this one.
Lesson Learned 3 – Dividing the batter: Normally recipes like this tell you to divide the batter into fourths or thirds with the larger percentage going on the bottom and the smaller on top of the filling. I think I divided it by three-quarters to one quarter and I was really nervous that I did not have enough batter to put on top of the filling. At one point I even pulled out a butter knife and meticulously kept moving batter from the center of the pan to the edges. I felt the amount of batter around the edges was dangerously thin and at one point I just thought, oh well, what will be will be.
To my surprise, and as is verified in the pictures, the amount I had on top was more than enough. I forgot the batter has leavening agents (baking powder and soda) and that made the batter on top rise higher than I ever expected.
My advice here is to be careful. I think I’d have felt more comfortable with a slightly larger amount of batter to spread on top. But if for some reason you find yourself in the same situation as I was, don’t worry. I probably had the least amount of batter you can have on top and the bread turned out beautifully.
Lesson Learned 4 – The challenge of knowing when it is done: Because this sweet bread has a cream cheese layer, it can be difficult to determine when it is done. Inserting a toothpick and expecting it to come out clean can be misleading, since the cream cheese will not set in the same way as the batter.
Also, depending upon your oven, the top and the sides can cook faster than the center. So, here’s what I did. I checked the bread after 30 minutes. I felt that the top and sides were cooking faster and so I tented the bread with foil making sure the foil did not touch the batter. I baked it for another 20 minutes tented and then I took off the tent. The center still looked a little too jiggly for me and so I removed the foil and baked it for another 5 minutes and then took it out of the oven. The sweet bread turned out perfectly.
Remember everyone’s oven is different. I also live in high altitude and so things normally take a little longer to bake. Start your overall time at 50 minutes and go from there. If it looks too jiggly in the center, let it bake a little longer. It sounds harder than it actually is, but believe me the end result is worth it.
Pumpkin Cream Cheese Sweet Bread…
Cream Cheese Filling
1 extra large egg, room temperature
4 ounces cream cheese, room temperature
1/4 cup sugar
3 Tbs. flour
1 extra large egg, room temperature
1 cup canned pumpkin
1/2 cup brown sugar, firmly packed
1/4 cup sugar (7/8 of a 1/4 cup for high altitude)
1/4 cup coconut oil (in its liquid state)
1/4 cup sour cream
2 tsp. vanilla
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 cup flour (plus 1 Tbs for high altitude)
1/2 tsp. baking soda
1/2 tsp. baking powder
Preheat oven to 350 degrees. Using a hand mixer, mix all the cream cheese filling ingredients until smooth. Set aside.
For the batter: In a large bowl sift together the flour, baking soda and baking powder. In another large bowl mix together (using a hand mixer) the remaining ingredients. Pour the dry ingredients into the wet ingredients and gently fold them in using a wooden spoon or spatula. Continue until just combined. Do no over mix.
Spray the bottom and sides of a 9 x 4 inch loaf pan with baking spray. Pour in 2/3 of the batter mixture. Using a spatula, smooth out the mixture making sure it has spread to all sides and corners.
Pour the filling mixture on top, smoothing it out to reach all sides and corners. Add the remaining batter mixture on top of the filling. With a round edge knife or frosting spreader, smooth the remaining batter over the filling, making sure it reaches all sides and corners and covers the filling.
Bake for 50-55 minutes until cake it set. Half way through the baking process if it appears the sides and top are cooking faster than the center, tent the loaf pan for the remaining baking time.
Let the sweet bread cool in the pan for at least 15 minutes before removing it. Let it cool completely before slicing.
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[…] after making my pumpkin cream cheese sweet bread I had some leftover pumpkin puree. Since I didn’t want to waste it and the sweet bread was […]