It’s Christmas Eve!!!! Claire came over to my place today to finish up the Christmas baking. We had a few ideas of what we wanted to bake but due to my poor planning we were limited by the number of eggs I had on hand. We settled on this pumpkin loaf, as both of us have a soft spot for pumpkin. I really like this recipe because it calls for cream cheese in the batter. That makes for an extra tasty treat!
The Great Pumpkin Loaf (adapted from Jean Pare’s Muffins and More)
4 oz cream cheese, softened
1/4 cup butter
1 1/4 cup granulated sugar
1 cup canned pumpkin
1 1/4 all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice or cloves (I didn’t have cloves!)
Preheat oven to 350. Cream the cheese, butter and sugar in a mixing bowl (I used my stand mixer.) Beat in eggs one at a time until blended. Beat in pumpkin.
In another bowl, combine remaining ingredients. Stir until mixed. Pour into cheese/butter/sugar mixture and stir until just blended. Pour into greased 9×5 greased loaf pan. Bake for 60-70 minutes until tester comes out clean. Cool for 10 minutes in pan (I skipped this!) Place on rack to cool.