Pumpkin season!! Whoot Whoot!! Yesterday I made pumpkin puree (which is so easy, by the way). I have made homemade puree many different times over the years and decided to get busy with it this year, because Pinterest is popping up sooooo many yummy looking pumpkin recipes. I don’t always follow recipes, but I use them as a guide to make what it is I am looking for. I found this recipe and used the cream cheese middle. I did not try the whole recipe of Crissy’s but it looks delicious as well. The reason why I tried a different bread is because I wanted to find one that was going to be a little more dense and moist. So, I went to one that had sour cream in the recipe. Here was the recipe I got for the bread part. I tweaked it just a bit and will share the full recipe I did at the end of this post. But first, I will share how to make your own pumpkin puree for these recipes.
- Cut pumpkin in half and spoon out all the pulp and seeds. If you like to roast pumpkin seeds you can put them aside, clean them and roast them later.
- Put the pumpkin halves face down on a cookie sheet. You can use parchment paper or pour some water in the bottom of the cookie sheet.
- Cook in oven at 300 degrees for 50 minutes or until the skin is soft and a fork or knife can easily poke through.
- Pull the pumpkin out and let it cool for a few minutes. Take a knife and peel or cut away the skin.
- Cut up chunks and process it until it is the consistency of baby food.
- Baggie it up into sandwich bags, putting about a cup of the puree or a cup and a half of the pumpkin in each bag.
- Lay them flat on a cookie sheet and put them in the freezer to freeze. When frozen, put them upright into the freezer.
- Take one baggie out and unthaw in fridge the night before you need it for a pumpkin recipe.
The color and taste, compared to canned pumpkin you get in the store, can’t be beat!
Moist Pumpkin Bread with a Cream Cheese Filling
- 2 cubes of butter (soft)
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups of pumpkin puree (15 oz. store bought, canned pumpkin)
- 3/4 cup sour cream
- 2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cloves
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. pumpkin pie spice
Cream Cheese Filling
- 1 8oz. pkg. of cream cheese (soft)
- 1/2 cup granulated sugar
- 1 T. all-purpose flour
- 1 egg
- 1 tsp. vanilla
- Preheat oven to 325 degrees.
- Grease 2 loaf pans.
- For the pumpkin mixture, in a large bowl, cream together the butter and sugar. Add eggs, one at a time. Then add the pumpkin and the sour cream.
- Next add all the dry ingredients… from the flour, spices and salt, baking powder, and baking soda. Mix well.
- Mix wet and dry ingredients together.
- Put aside pumpkin mixture.
- For the cream cheese mixture, in a medium bowl, mix the cream cheese and sugar.
- Sprinkle in the flour and mix.
- Add egg and vanilla and continue to mix until smooth.
- Put a fourth of the pumpkin mixture in each of the greased loaf pans. Then half of the cream cheese mixture in each loaf pan, until it is all gone. Then finish with putting the last fourths of pumpkin mixture in both pans.
- Bake for 55-65 minutes, or until fork comes out clean from the center of the loaf.
- Let cool
- Run butter knife around edges of the pumpkin bread and carefully work it out of the pan and onto a wire rack or into a ziplock bag. Enjoy with a pat of butter, if desired.
- Anything left should be placed in the fridge. Warm in microwave when enjoying another slice.