Double Layer Pumpkin Bread
|4 oz||cream cheese, softened|
|1-8 oz||sour cream|
|2 Tbsp||finely chopped chrystallized ginger|
|3 c||all purpose flour|
|2 tsp||baking soda|
|1 tsp||ground ginger|
|1 tsp||ground nutmeg|
|1 -15 oz||can pumpkin(not pie filling) i use fresh that i puree and freeze|
|1 c||vegetable oil|
This is so moist, and delicious, I made this to take to a baby shower, made two of them, and there wasn't a piece left...many asked for the recipe, I used sugar pie pumpkin from my garden, that I pureed, and froze, it calls for canned pumpkin, whichever you prefer..This is not a picture of mine, but that is what it looks like..I wasn't posting recipes at that time, and never took pics of my food, but will from here on out..
Beat on low speed until combined scraping the sides of the bowl occasionally. Gradually add flour mixture, beating until combined.