But, I had all this pumpkin cream cheese leftover from the bacon poppers and it needed using. I don't love sweet cream cheese on my bagels, so that was out. So, I thought, well maybe I can make some kind of bread with this, like a banana or applesauce bread, but with pumpkin cream cheese. So, I looked at a couple of similar recipes (it's easier to see how to make it if you look at a recipe as ratios of wet to dry ingredients, instead of amounts of specific things - according to something I Googled), and had at it. I figured it was a low risk project, because I already had everything I need, and didn't really have another plan for it. And low and behold, a delicious bread was born.
Pumpkin Cream Cheese Bread - A Cooking with Milton Original
2 Cups Pumpkin Cream Cheese
1 Cup Sugar
1 Teaspoon Vanilla
3 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/4 Teaspoon Each Nutmeg, Cloves, and Allspice
Pre-heat the oven to 350. Grease a loaf pan well and set it aside.
In a large mixing bowl, add the pumpkin cream cheese, sugar, eggs, and vanilla. Blend until combined and smooth.
Then, add the flour, baking soda, and spices. Blend until just combined - I find the best way to do this is to use the mixer for the first part, then when you scrape down the sides, just stir the rest of it with a spoon. Try not to over mix, as it can make your bread kind of tough.
Bake at 350 for 45 min to an hour (I don't think my oven is particularly accurate, because mine always seems to take FOREVER). It's done when you can stick a fork in it and have the fork come out clean.
Serve toasted with apple butter.
Question of the Day?:
Have you ever done any experimental baking? How did it turn out?