Layered Pumpkin Bread

Can you believe it is almost the end of October?

And I haven't made one pumpkin recipe yet???

What's up with that?

I love pumpkin...anything pumpkin.  Dad used to call me "punkin".  So I'm partial to it!  I guess the only excuse I can dream up is that it is so dang warm here it doesn't feel like fall yet...or I could just say that I've been eating apples instead.

So now I've gone and done it. 

We went to the pumpkin patch over the weekend and I got in the mood!  Look at all these pumpkins and gourds.  Some of these are gigantic!  I couldn't believe my eyes.

and heirloom pumpkins...

So we came home with a load of pumpkins and gourds...some for carving, some for decorating..and some for cooking.

Off I went and so far I've made three pumpkin dishes.  You are in for a treat!  These are special.  I mean these are "special" pumpkin dishes.  A little unique, and a lot tasty!

First up is a dessert.  I know, I really don't make all that much in the way of desserts.  Sshh! I  can't afford having it around the house...but a girls got live every once in awhile!  This recipe would also be good as a breakfast or brunch dish...it's my Layered Pumpkin Bread.

Pumpkin bread is a family favorite.  I love the smell of it, and it reminds me of Mom baking.  She loves to bake and most of her recipes are just that, baked goodies!  And don't get me started on the pies.....we'll have to save that one for another day.

So this is an old Pumpkin Bread recipe that I added a layer of gingered cream cheese to it.  YUM YUM!  So much for the dieting.  However, I did make this a low carb version by substituting some of the sugar for Splenda.  So you could call this a lower carb Layered Pumpkin Bread if you want.  If you want the full carb version, just use sugar!

Here's how I made it.

In a small bowl using a mixer, cream the cream cheese and the Splenda. Add the sour cream and the egg. Beat until mixed.  Fold in the chopped crystallized ginger.  Set this aside for later.

In a medium bowl mix together your dry ingredients.  (flour, baking soda, cinnamon, ginger, nutmeg, and salt)



Now take a large mixing bowl and mix together the Splenda Sugar Blend, eggs, pumpkin, oil, and water.

Start adding your dry ingredients a little at a time.  Blend together.

Your batter should look like this.

Now put 2/3 of your batter in to your loaf pan.  Make sure that you grease the pan on the bottom and side first.  Add the cream cheese mixture over the pumpkin.  Top this layer with the remainder of the pumpkin mix.  This part is a little harder because the pumpkin mixture is thicker. Putting down dots of the mixture and then spreading it helps.  Just do your best to cover the cream cheese.  The bread will cover it when it bakes.

Pop it in the oven and bake at 350 degrees for 60 minutes.  Let it cool on a wire rack for about 10 minutes in the pan.

Take it out of the pan and allow to cool completely on a wire rack.

Serve!!! It's pumpkin time!!

Oh...the smell of warm pumpkin!

I'm in heaven!

Layered Pumpkin Bread

makes 1 loaf

1/4 or 2 oz. of an 8oz pkg cream cheese, softened
2 T Splenda
1/2 c sour cream
1 egg
1 T crystallized ginger, chopped

1 1/2 c all purpose flour
1 t baking soda
1 t  cinnamon 
1/2 t ginger
1/4 t nutmeg
1/4 t salt

1 c Splenda Sugar Blend
2 eggs
1/2 of a 15 oz can of pumpkin (not pie filling)
1/2 c canola oil
1/6 c water

Preheat oven to 350 degrees.  Grease the bottom and up the side of a 9x5x3 inch loaf pan.  Set this aside.

Make the filling.  In a small bowl using a mixer, cream the cream cheese and the Splenda.  Add the sour cream and the egg.  Beat until mixed.  Fold in the chopped ginger.  Set this aside.

To make the batter, in a medium bowl combine your dry ingredients, flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a large mixing bowl mix your Splenda, eggs, pumpkin, oil, and water together.  Mix on medium until incorporated.  Slowly add in your dry ingredients a little at a time.  Mix until moistened.

Spoon about 2/3 of the batter into the loaf pan.  Add your cream cheese layer over the pumpkin layer.  Then add the remainder of the pumpkin batter over the cream cheese layer.  

Bake at 350 degrees for 60 minutes.  If your testing stick comes out clean it is done.  Cool on a wire rack for 10 min then remove from the pan and allow to cool completely.  Store any leftovers in the refrigerator. 

cream cheese filling adapted from Kraft