Pumpkin Bread with Maple Cream cheese
By
Cathy Smith
@GrannyGrumpsTable
1
★★★★★ 1 vote5
Ingredients
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3 csugar
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4eggs
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1 can(s)pumpkin puree (2 cups fresh puree)
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1 cbutter melted
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1/2 cwater
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3 1/2 call purpose flour
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2 tspbaking soda
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1 1/2 tspsalt
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1 tspcloves
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2 tspcinnamon
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1 tspnutmeg
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1 tspginger
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1 cnuts, chopped (optional)
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MAPLE CREAM CHEESE
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4 ozcream cheese, room temperature
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2 Tbspbutter, room temperature
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4 Tbspsugar
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1/8 to 1/4 tspmaple extract
How to Make Pumpkin Bread with Maple Cream cheese
- Preheat oven to 350 degrees. Prepare two loaf pans or a bundt pan by lightly oiling it and lightly flouring it. Altho I must admit last night I did not use flour at all. But I do have the original heavy duty Bundt pan.
- Mix flour, salt, baking soda and all spices. Remove 1/2 cup and set both aside.
- Cream eggs with sugar until light and lemon colored, 3-5 minutes. Add pumpkin and mix well.
- Add the larger amount of flour and blend well.
- Mix water with butter and add to the batter slowly while mixing.
- Sprinkle the remaining flour over nuts and stir. Then stir into batter by hand so as not to break up nuts.
- Pour into prepared loaf pans or Bundt pan. Bake for 60-75 minutes or until done.
- For Maple Cream Cheese, mix all ingredients well. Beat till creamy.
- Notes: I do not use nuts but you could also use pepitos if desired. Also if you do not like a certain spice you can always change it to more of your favorite or try something totally new like Cardamom.I have also taken sugar and added a few drops of maple flavor and mixed it thorougly to make a maple sugar and sprinkled it in the pan before adding the batter to the pan instead of flour.