Pumpkin bread

Makes two pans of pumpkin bread, around 16 servings

Thanksgiving season was wild for this one. I had a sudden epiphany during thanksgiving last year to substitute bananas with pumpkin puree. It was absolutely decadent, to say the least.

ingredients

• 226g (8oz, or 1 package) cream cheese
• 57g (1/2 stick, 1/4 cup) butter
• 300g (1 1/2 cup) sugar
• 321g (2 1/4 cup) all purpose flour (or 200g of all purpose + 121g of cake flour)
• 6g (1 1/2 tsp) baking powder
• 9g (1 1/2 tsp) baking soda
• 4g (1/2 tsp) salt
• 3ml (1 tsp) vanilla
• 2 eggs
• 439g (1 3/4 cup) pumpkin puree

steps

1. Preheat oven to 350F/180C
2. Prep two bread pans by lightly spraying with oil
3. In a large bowl, mix in all the ingredients listed above
4. Pour half of the mixture into each of the two pans
5. Bake at 350F/180C for 40-45 minutes in a greased loaf pan. At the 30 minute mark, put foil on top of the breads to avoid over browning on the top

notes

• I usually make two breads at a time – one to serve immediately, and another to have ready in the freezer whenever I’m craving it
• Half the recipe to only make one pumpkin bread
• I sometimes add cream cheese frosting on top of this to make it more into a pumpkin cake