Pumpkin Swirl Bread

Fall baking is still taking place in this household. I love fall. And all things pumpkin. After I made a loaf of Wheat Pumpkin Bread a few weeks ago, I thought that the only thing that could make the recipe better was a delicious cream cheese swirl.

Naturally, I had to make it. And it was even more delicious! You may prefer to pour half the batter in the loaf pan, then add the cream cheese mixture, followed by the other half of the batter, so that the cream cheese is in the center. And that would be delicious too. I thought that the swirl looked pretty :)

I literally thought I dreamed up this cream cheese swirl. Apparently cream cheese, sugar, and vanilla are pretty standard ingredients for this sort of thing.

Pumpkin Swirl Bread

Ingredients:

3/4 cup brown sugar
1/4 cup olive oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Cream Cheese Swirl

4 ounces cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla

Directions:

Preheat the oven to 350* and grease a 9" x 5" loaf pan with cooking spray. In a mixing bowl, beat the eggs. Add the remaining wet ingredients and mix well. In a small mixing bowl, combine the dry ingredients. Once incorporated, slowly add the dry mixture to the wet mixture. Pour the batter in the loaf pan. In a separate bowl, cream the cream cheese, sugar, and vanilla until smooth. Evenly distribute the cream cheese mixture over the bread batter. With a knife, gently swirl the cream cheese mixture and the batter. Bake for 35-45 minutes, or until an inserted toothpick comes out clean.


I hope all of you have a wonderful weekend!
What are your plans?

Wheat Pumpkin Bread

Hi, friends! I hope it's starting to feel like fall wherever you are. I'm so anxious to break out my sweaters and scarves. I'm also on the search for the perfect fall boot for this size-12 foot. If you have any tips or suggestions, please share!!! 

On another note, I'm really worried about the safety of my drinking water...

Silly Arthur.

Anyway...

I'm really excited to share this Wheat Pumpkin Bread with you. It's the perfect breakfast or afternoon snack and paired with a cup of coffee or tea, you couldn't ask for a better simple pleasure. 

There are so many decadent pumpkin recipes out there. This is not one of them. It's not too sweet, not overly complicated, and it's quick. This  moist  Wheat Pumpkin Bread is my idea of quick bread perfection.

Beware: this bread didn't last long in our house. 

I blame it on the cats. 

This bread is baked in an 8.5" x 4.5" loaf pan, but it can easily be made into 12 muffins. I'm not sure how it could be more delicious, but feel free to jazz up this delicious bread by adding chocolate chips or pumpkin seeds. 

Wheat Pumpkin Bread

Ingredients:

3/4 cup brown sugar
1/4 cup olive oil (or substitute apple sauce)
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cup flour (I used half wheat and half all-purpose)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions:

Preheat the oven to 350* and grease a 8.5" x 4.5" loaf pan with cooking spray. In a mixing bowl, beat the eggs. Add the remaining wet ingredients and mix well. In a small mixing bowl, combine the dry ingredients. Once incorporated, slowly add the dry mixture to the wet mixture. Pour the batter in the loaf pan and bake for 35-45 minutes, or until an inserted toothpick comes out clean.



Hope you have a wonderful weekend :)


Can't get enough pumpkin? Check out my White Chocolate Chip Pumpkin Muffins.

Cheddar & Pumpkin Beer Bread (6 ingredients!)

As I mentioned last week, I have officially been bitten by the fall bug. Meaning, nothing seems more exciting to me than fall decorations, I want to bake, and I want all things pumpkin!

I made this Cheddar and Pumpkin Beer Bread the other day and it was so delicious. It is soooo easy to make and it only requires six ingredients-- I bet you already have them on hand. 

This bread shares my festive fall spirit with Pumpkin Ale baked right into it! Don't worry, the beer flavor isn't at all overwhelming. It's just perfect! 

Just choose a bottle of your favorite fall-inspired ale. I picked up mine from World Market. Their selection is endless!

This bread is a perfect companion for a soup or stew and it's also great as an afternoon snack. I'm sure I will bake this bread at least a half dozen more times before winter gets here. It's that easy and that delicious!

Even though I kept this bread simple, the possibilities and add-ins are abundant (think herbs, spices, or even bacon). Have fun with this recipe and see what you can come up with!

Cheddar & Pumpkin Beer Bread

Inspired by halfbakedharvest.com

Ingredients:

3 cups flour (I used half whole wheat and half all-purpose)

4 1/2 teaspoons baking powder

1/4 cup brown sugar

1/2 cup cheddar cheese

12 ounces of pumpkin beer

1/2 teaspoon salt

Directions:

Preheat the oven to 350* and spray a 9" x 5" loaf pan with cooking spray. Add the flour, brown sugar, baking powder, and salt to a mixing bowl and stir until well combined. Add the cheese and stir until well combined. Finally, add the beer and stir until just combined. Pour the batter into the loaf pan and bake for 45-55 minutes, or until the top of the bread is lightly browned and the middle is set. Let the bread sit on a cooling rack for 15 minutes until serving. 

Hope you all have a wonderful week. 

If you make the bread, I'd love to hear your thoughts :)

White Chocolate Chip Pumpkin Muffins

Happy Saturday everyone! I have a full weekend free from work-- I can hardly believe it! Before I go on my training run, I wanted to share a delicious recipe with all of you. Blogland has been on a pumpkin rampage since fall rolled around, so it's about time I pitched in and celebrated fall with a pumpkin recipe.

It's the weekend and weekends call for special treats! I made these White Chocolate Chip Pumpkin Muffins last weekend while I was on my pumpkin kick and oh my... they were pretty tasty! Totally decadent, but really moist and flavorful. You should make these ASAP.

Makes 12 Muffins

Ingredients

3/4 cup brown sugar

1/4 cup canola oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

heaping 1/4 teaspoon ground cloves

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup white chocolate chips (feel free to use anywhere between 1/2 and 1 cup)

Directions

Preheat your oven to 400*F. Fill the muffin pan with muffin liners (if you don't have any, cooking spray and flour work well).

In a medium mixing bowl, beat the eggs and add the remaining wet ingredients. Mix well.

In a small mixing bowl, combine the dry ingredients and mix well.

Slowly incorporate the dry mixture into the wet mixture. Fold in the white chocolate chips.

Fill the muffin tins 2/3 full and bake for 15-20 minutes.

Enjoy!