Pumpkin Cheese Bread
Pumpkin Cheese Bread is a warm comforting bread that is perfect for the fall and winter seasons. With its combination of sweet pumpkin puree, tangy cream cheese and warm spices, it's a treat you won't want to miss!
Pumpkin Cheese Bread is a warm comforting bread that is perfect for the fall and winter seasons. With its combination of sweet pumpkin puree, tangy cream cheese and warm spices, it's a treat you won't want to miss!
- Carbohydrate 713.761640277092 g
- Cholesterol 997.33333333002 mg
- Fat 629.922380421345 g
- Fiber 25.7105418526642 g
- Protein 102.851470885724 g
- Saturated Fat 280.818334750405 g
- Serving Size 1 1 recipe (2131g)
- Sodium 10868.1922153261 mg
- Sugar 688.051098424428 g
- Trans Fat 36.2244959600799 g
- Calories 8758 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.
A dense, golden-orange crumb emerges from the oven bearing the rich aroma of cinnamon, cloves, and toasted walnuts encased in a tender, cake-like crust. When modifying rich baked goods, understanding ingredient functions prevents structural failure. Here are several ways to adapt this formulation while maintaining structural integrity:
- Swap the standard dairy cream cheese for a firm block-style plant-based cream cheese at a one-to-one ratio if avoiding animal products, though texture may soften slightly due to differing fat profiles.
- Incorporate eggs individually at room temperature to emulsify the fat and sugar base completely, trapping air that helps the heavy batter rise in the 350 degree Fahrenheit oven.
- Stir the dry flour mixture into the wet ingredients only until no white streaks remain to avoid developing excess gluten, which turns tender quick breads rubbery.
- Test doneness at the 60-minute mark by inserting a wooden toothpick into the exact center of the 9x5 inch loaf pan; it should emerge clean without wet batter clinging to it.
- Allow loaves to rest inside their pans for exactly five minutes before transferring them to a wire rack to finish cooling without steaming the bottom crust.
The high moisture content from canned pumpkin puree interacts with the chemical leaveners to create a tender crumb, while sugar retains water during baking. Proper cooling solidifies the internal structure before slicing.
