Ingredients
For the Cheese
Batter:
8 oz (230 g) cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/4 cup (30 g) powdered sugar
1/2 teaspoon pure vanilla extract
For the Pumpkin Spice
Batter:
3/4 cup (150 g) brown sugar, lightly packed
2 large eggs
3/4 cup (180 g) pumpkin puree (homemade or canned is fine;
not pumpkin pie filling)
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups (160 g) all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
Other:
Butter, to grease the pans
Instructions
1. Preheat oven to 350F; lightly grease 3 mini loaf pans with
butter.
2. For the cheese batter, use a handheld electric mixer to beat
together all ingredients in a medium bowl until smooth and creamy.
3. For the pumpkin spice batter, whisk together the brown sugar and
eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola
oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking
powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir
the dry ingredients into the wet, being careful not to over-mix.
4. Divide the pumpkin batter between the 3 loaf pans, then pour the
cheese batter on top. Bake until golden around the edges, about 35 to 40
minutes, or until a toothpick inserted inside comes out clean or with just a
couple crumbs.
5. Cool 10 minutes in the pans, then remove from the pans and
transfer to a wire rack to finish cooling.
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