Preheat oven to 350 f and grease one loaf pan or three mini loaf pans I forgot to mention that the cream cheese and one egg need to be at room temperature!!
Ingredients for pumpkin batter. I forgot to take a pic of the cheese batter ingredients.
Get a mixer ready. A hand mixer works as well
Place all cheese batter ingredients and mix
All done! Now put aside and start the pumpkin batter
Brown sugar in
Crack eggs in a separate dish in case they are bad.
Whisk the brown sugar and eggs until fluffy
Then stir in pumpkin puree
And vanilla extract
In a separate bowl sift or whisk together the flour, baking powder, basking soda, salt, cinnamon, nutmeg, ginger, and cloves. ( I didn't use cloves- didn't have any)
Gradually stir the dry into the wet. Be careful not to overmix
Spread into your loaf pan or mini loaf pans.
Spread the cream cheese mixture on top.
Bake for 45 minutes then check with a toothpick. I probably had it in for around an hour. I could've taken it out a minute earlier.
I found this recipe at: www.anediblemosaic.com Enjoy!
- For cheese batter:
- 8.0oz Cream cheese
- 1.0 Lg egg
- 0.0c Powdered sugar
- 0.0tsp Pure vanilla extract
- For pumpkin batter:
- 0.0c Lightly packed brown sugar
- 2.0 Lg eggs
- 0.0c Pumpkin purée
- 2.0Tbsp Canola oil
- 1.0tsp Pure vanilla extract
- 1.0c All purpose flour
- 1.0tsp Baking powder
- 0.0tsp Baking soda
- 0.0tsp Salt
- 0.0tsp Cinnamon
- 0.0tsp Nutmeg
- 0.0tsp Ginger
- 0.0tsp Cloves ( I didn't have)