I call this the little bread that could.
It looks so simple and unassuming, you could easily pass it by.
But don’t. It’s so delicious. Light and moist, somewhere between a cake and a tea bread, lovely at any time of day. Noah, of course, favors it for breakfast and I don’t mind at all.
Pumpkin is packed with vitamin A and is high in fiber too. With a hard-boiled egg, some fruit and a glass of milk it makes a great breakfast for my usually-picky eater.
Best of all? One recipe makes two 9×5 loaves or six mini-loaves (or a combination).
I love that the subtle orange color hints at the flavor within – and this is a great recipe to use with your stocked-in-the-freezer pumpkin puree.
I think I originally found this recipe years ago in a Philadelphia Cream Cheese pamphlet. A quick look at the Kraft web site confirmed this.
3 1/2 c. flour – 1 lb., 1 ½ oz.
2 t. baking soda
1 t. salt
1 t. ground cinnamon
1/2 t. baking powder
1/4 t. ground cloves
1/2 c. (1 stick) butter, softened
1 package (8 oz.) cream cheese, softened
2 1/2 c. sugar – 500 g.
1 can (15 oz.) pumpkin, or 2 c. fresh puree
Prepare baking pans – either two 9″ x 5″ pans or six 5 1/2″ x 3″ pans (or a combination of one large and three small).
Heat oven to 350. Combine all dry ingredients in a medium bowl. In your mixer beat butter, cream cheese and sugar until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition till just moistened.
Pour into loaf pans and bake till toothpick tests clean (55 minutes for large loaves, 40 minutes for small loaves).
Cool 5 minutes; remove from pans to wire racks. Cool completely.
This delicious recipe brought to you by Sheri Silver