We had one last bag of hubbard squash puree in the freezer, time to try some new recipes. The first one I made was Pumpkin Cream Cheese Bread. I love my Central PA Winter Squash Bread, but I wasn’t sure about just adding a cream cheese batter into that recipe, so I followed the new one for the bread, as well as for the cream cheese batter.
I used the hand mixer vs the pretty power tool KitchenAid for the cream cheese batter. Probably the cream cheese could have been a little softer than it was.
The pumpkin batter called for mini chocolate chips. I did not have any, so I decided to add chocolate later. Pouring layers of batters is a challenge for me. I am not very good at estimating how much is the right amount for each layer. And then I am not sure what the best way is to spread the batter so that it just spreads and doesn’t mix too much. The cream cheese batter was definitely thicker.
The recipe divided it all up into loaves of bread and a dozen muffins. I decided to do my usual and just make one large 9×13 baking dish full. And let me tell you, it was FULL. I was a little nervous about how this would go, to be honest.
It took a while for the middle to cook through, but it looked great, no spillage. I liked being able to see the cream cheese area through the cracks.
The finished product is beautiful and it is delicious.
I took another picture, trying to be artistic, but also trying to show off the beautiful bouquet of dahlias from a neighbor. I’m not sure I did a great job showcasing the bread in this one though.
Just a note that I typically do not include cloves when they are an ingredient in a recipe and I did not use them this time. I do think I will try the cream cheese batter with my old favorite for the bread part next time.