Wednesday, October 16, 2013

Pumpkin Loaf With Cream Cheese Filling

After tasting the famous pumpkin cream cheese loaf cake at Starbucks, I knew I just had to make this quick bread at home. With minimal effort and a lot of patience, I managed to pull this one.

Super moist and creamy, this quick bread cake with it's wonderful cream cheese filling is not overly sweet, yet perfect for anyone willing to try. I could really use a little more practice on the aesthetics, but otherwise it is pretty close effort to the classic favorite of the year. 

I am super happy with my loaf, and so satisfaction is achieved by pairing it with a cup of strong coffee and the smell of fresh baked pumpkin all around.

Cream Cheese Filling
Ingredients:
1/2 ounce cream cheese at room temperature
1/4 cup sugar
1 egg at room temperature.

Method:

With an electric hand mixer, whisk the the cream cheese till soft and creamy. Add the sugar and the egg and beat till smooth and creamy. Keep aside.

Pumpkin Bread
Ingredients: 
1 3/4 cup flour
2 cups pumpkin puree
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/2 cup roasted walnuts/pecans
2 eggs at room temperature
1 tsp vanilla 
1 cup sugar
80 ml canola oil

Method:
Preheat the oven to 350 degrees. Butter and flour a 9 x 5 pan and line the bottom with parchment paper. set aside. 

In a large bowl stir the flour, salt, cinnamon  baking powder, baking soda and sugar and gently mix to incorporate all ingredients.Add the nuts and toss in the flour.Set aside

In a large bowl, beat the eggs, add in the vanilla, vegetable oil and the pumpkin puree and stir well.

Combine the wet ingredients with the dry ingredients and fold in the mixture just enough to combine everything. Remember to not over mix the batter.

Pour 1/2 the batter into the prepared pan. Then layer with the cream cheese filling and add the rest of batter and smooth out.

Bake for 55- 60 mins until a toothpick inserted in the center comes out clean.

Store refrigerated for upto 2 weeks. When ready to serve, slice, warm in microwave and serve. 

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