I love cream cheese! I could eat it in a car, on a train, in a plane – cream cheese and ham. I will eat it anywhere, any style, today today today, without delay delay delay! OK, that’s enough of the Dr. Seuss flashback. But really, I love cream cheese, and it’s even better when you add sugar to it.
Anyway, what do you do when you buy a Costco amount of canned pumpkin? Make pumpkin bread of course! I found this recipe from Joy of Baking, one of my favorite sites for inspiration and recipes. I changed it up a little to whole wheat and added some cinnamon chips.
Here is the recipe:
Whole Wheat Pumpkin Bread with Cream Cheese Streusel
Yield: two 9×5 inch loaf pans
| Pumpkin Bread
Cream Cheese Streusel
- Make the cream cheese streusel. Beat cream cheese and sugar until well mixed. Beat in egg until incorporated. Set aside.
- Preheat oven to 350 degrees F. Grease and flour two 9x5x3 inch loaf pans.
- Make the pumpkin bread. Whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add in the chocolate chips and cinnamon chips.
- In a separate bowl, whisk the eggs. Add and whisk in the sugars and melted butter. The butter should not be hot.
- Whisk in the pumpkin, water, and vanilla into the wet mixture.
- Combine the wet and dry ingredients and mix until just combined. Do not overmix or else your bread will be rubbery!
- Split the batter in half. Pour one half into the loaf pan. Spread cream cheese streusel on top. Pour the other half of the pumpkin batter on top.
- Bake for about 55-65 minutes until bread is firm to the touch.
Instead of using two 9 inch loaf pans, I used one 9 inch pan and four mini loaf pans. This is how the mini loaf turned out.
And it’s such an easy bread to carry around I really could eat it in the car.