Pumpkin and Cheese Spice Bread
- For the cheese batter:
- 8 oz cream cheese, room temperature
- 1 large egg, lightly beaten, room temperature
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- For the pumpkin spice batter:
- 3/4 cup brown sugar, lightly packed
- 2 large eggs
- 3/4 cup pumpkin puree
- 2 tbsp oil
- 1 tsp vanilla
- 1 1/4 cups flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
Preheat oven to 350*.. Lightly spray with cooking spray, 3 mini loaf pans.
For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
For the pumpkin spice batter, whisk together brown sugar and eggs in medium bowl until light and fluffy, then stir in pumpkin, oil and vanilla. In a separate bowl, whisk or sift together flour, baking powder, baking soda,salt, cinnamon, nutmeg, ginger and cloves. Gradually stir the dry ingredients into the wet, being careful not to over mix.
Divide the pumpkin batter between the 3 loaf pans, then pour cheese batter on top. Bake until golden brown around the edges, about 35-40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.