Pumpkin Bread with Cream Cheese Filling

Lagi punya stok pumpkin dan cream cheese di lemari es, masih bingung mau dibikin apa... rencana awal sih mau di bikin Pumpkin Muffin, tapi masih belum belum juga. Jadinya pumpkin udah beberapa hari ngendon di freezer karena aku simpan dalam keadaan sudah dikukus, jadi sewaktu-waktu kalo mau dibikin tinggal di keluarin sebentar sampai agak lembek.

Dan kemaren, pas lagi buka FB, mbak Lindawati share kue ini di IDFB.... wahhh... cocok banget dengan stok yang aku punya, pumpkin and crean cheese. Akhirnya, malam-malam.... dengan semangat 45 dibikin juga pumpkin bread nya. Soalnya kasihan si pumpkin kalo harus berlama-lama di freezer.. hehehhe. Resep aslinya diambil dari sini. Aku hanya bikin setengah resep, karena adonannya lumayan banyak. Dari setengah resep itu aku buat di dua loyang loaf kecil. Dari resepnya sendiri aku rubah sesuai keinginan dan selera. 

Pumpkin Bread with Cream Cheese Filling

Ingredients :

Cream Cheese Filling:

115 gr cream cheese, room temperature

50 gr granulated white sugar

½ large egg

Pumpkin Bread:

225 gr all purpose flour

½ teaspoon baking powder

½  teaspoon baking soda

¼  teaspoon salt

¾  teaspoons ground cinnamon

1/8  teaspoon ground ginger

60 gr raisins

2 large eggs, room temperature

150 gr granulated white sugar

110 gr unsalted butter, melted and cooled to room temperature

215 gr pumpkin puree

60 ml milk

½  teaspoon pure vanilla extract

Method :

1. Pumpkin Bread : Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 
2. Cream Cheese Filling : In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.
3. Pumpkin Bread : In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the raisins.
4. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, milk, and vanilla extract.
5. Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
6. Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 -65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
7. Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Stay cooking with love.....

-eeyand-