But I hate to bake…


H had been hinting around about Pumpkin Bread for a week or two, so I went all domestic and yes I  actually baked (I hate to bake, you have to pay attention and measure) … 


Oh it is food of the gods. Yum-Yum-Yum!  I made it last night and as you can see one loaf is nearly gone by today.  I have to say that the PECANS, all toasty on top & the orange cream cheese, all smooth and sweet make this bread irresistible!  Despite my disliking baking this recipe is a keeper.

Pumpkin Bread stuffed with Orange Cream Cheese Filling 

Cook Time: 70 minutes



1 package (8 ounce) cream cheese, at room temperature (I used low-fat)

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1 large egg

1 tablespoon finely grated orange peel


1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 cup pumpkin puree, canned or homemade

1/2 cup vegetable oil

2 large eggs

1 1/2 cups granulated sugar

1 cup chopped pecans or walnuts, optional


Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. 

Here is another pumpkin recipe that I am going to try really soon, I would have made it this weekend but the local grocery store’s wonton wrappers were out of date.

Pumpkin Wontons


1 cup canned pumpkin

2 Tbs. maple syrup

3 Tbs. light brown sugar

16 packaged wonton wrappers

Granulated sugar for dusting

Ground cinnamon for dusting

Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.

Makes 16 servings.


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