It's amazing how life changes so quickly. One moment it's March, and the next summer has breezed by and fall is here. I love celebrating the change of season with a recipe that speaks to the weather and what better way to say hello to cooler weather than the flavor of PUMPKIN.
This recipe is special to me because I was able to try it with the help of a dear friend. We both turn to cooking as our time of zen. Baking together was just as satisfying. We measured, and mixed, chatted some, but mostly caught our breath from life.
While we waited for our creation to rise, we sat and talked. It made me so thankful and I wanted to take a moment to pause and say to all of you reading this right now how thankful I am for you.
I'm grateful for the support I've received from others for following my passion. I'm grateful for friends like the one I baked with, the kind of person who you can share life with. I'm grateful for a warm kitchen filled with the smells of something yummy. I'm thankful that God so loved the world that He gave His only Son and whosoever believes will not perish, they shall have eternal life. Thank you Lord, for this amazing crazy beautiful life you've given me!
I hope you can find time to pause too and share time with a friend this fall season.
What are you grateful for?
Pumpkin Cream Cheese Bread from
Magnolia Table, Volume 2
Cream cheese filling
4 ounces cream cheese, at room temperature
3 tablespoons sugar
1 egg yolk
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree (not pie filling)
8 tablespoons (1 stick) unsalted butter, melted
1 large egg
1/3 cup whole milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with cooking spray.
To make the cream cheese filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, yolk, and vanilla on medium speed. Transfer to a medium bowl and set aside.
To make the bread: In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and nutmeg until combined.
In a stand mixer fitted with the paddle attachment, combine the pumpkin puree, melted butter, egg, milk, and vanilla and stir on low speed until the mixture is smooth.
With the mixer still on low, gradually add the flour mixture until just combined. Increase the speed to medium-high for about 30 seconds to mix thoroughly.
Pour one-third of the pumpkin batter into the prepared pan. Top with half of the cream cheese filling and spread it out evenly with a spatula, then pour one-third of the pumpkin batter over the filling. Spread the remaining filling on top, then dollop the remaining pumpkin batter on top. With a knife, cut through the batter several times to create a swirl effect.
Bake until a tester inserted in the bread comes out clean, about 1 hour and 10 minutes. Let cool in the pan for about 20 minutes, then remove the bread to a rack to cool completely, about 1 hour.
Store in an airtight container in the refrigerator for up to 3 days.
Makes 1 loaf
Magnolia Table, Volume 2