The leaves have almost all fallen and sweater weather has arrived. Time to break out the boots and hats and enjoy the sights and smells of the season. Nothing evokes the onset of the holidays to me quite like the smell of pumpkin baking. Add in the joyful noise of family and friends laughing around a holiday table (even a virtual one) and you have the beginning of a most excellent season. This recipe captures those sounds and sights in one joyful, lip smacking-ly good, sweet cold-weather treat. Enjoy!
For the bread
- 1 + 1/2 cups flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon espresso powder
For the swirl
- 8 ounces cream cheese at room temperature
- 3 tablespoons sugar
- 1 egg white
- 1 tablespoon brewed coffee
1.) Preheat the oven to 350o F.
2.) Mix all dry bread ingredients together until well combined.
3.) Add in the pumpkin, oil and eggs. Thoroughly mix.
4.) In a separate bowl combine all of the cream cheese swirl ingredients and mix until smooth.
5.) Grease a loaf pan and add half of the pumpkin batter,
6.) Add on the cream cheese swirl layer, spreading evenly.
7.) Layer the rest of the batter on top of the cream cheese swirl layer.
8.) Take a butter knife and drag it through the batter in two lines. Avoid the edges and bottom of the loaf pan. This will create your swirl.
9.) bake for one hour and test your loaf to see if it is done by inserting a toothpick in the center. If the tooth pick does not come out dry continue baking at 5 minute intervals until done.