Pumpkin And Cream Cheese Bread

Just as you can make fig and banana bread, you can also make delicious pumpkin and cream cheese bread. Did you think you could only eat this delicious vegetable in cream or in desserts? Well no, there are many succulent, salty, spicy and sweet recipes that you can try.

The following recipe is designed to enjoy an energizing breakfast, rich in all kinds of nutrients. It can be accompanied by a delicious coffee, tea or a natural fruit juice. 

Pumpkin bread stuffed with cream cheese

To contrast the sweet flavor of the pumpkin, a touch of cream cheese is added to the preparation, which provides a much more palatable texture. Bite by bite, this bread is a true delight and it is not necessary to accompany it with jams or other sweet foods.

Ingredients

For the bread

• A pinch of salt.
• 1 egg (60 g).
• 1 cup of flour (250 g).
• 2 teaspoons of cinnamon (20 g).
• 1/2 teaspoon of yeast (2.5 g).
• 5 teaspoons of vegetable oil (25 g).
• 1 cup of pumpkin puree (100-120 g).
• 4 teaspoons of brown sugar (20 g).
• 5 teaspoons of granulated sugar (25 g).
• 1 teaspoon of pumpkin spice (5 g).
• 4 teaspoons of vanilla yogurt (20 g).
• 2 teaspoons of vanilla essence (20 g).
• ½ teaspoon of baking soda (2.5 g).

For the cream cheese

• 1 egg (60 g).
• ½ cup of granulated sugar (50 g).
• 3 tablespoons of flour (30 g).
• 1 tub of cream cheese (125 g).

Process

Ingredients

For the cake

• 2 eggs (180 g).
• A pinch of salt.
• 6 cups of water (600 ml).
• 1 teaspoon of Royal yeast (5 g).
• 1 cup of sunflower oil (100 g).
• 3 cups of pumpkin puree (300 g).
• 1 cup of chopped walnuts (120 g).
• 2 cups of brown sugar (200 g).
• 1 cup of plain white flour (250 g).
• 1 tablespoon of spice mix (½ cinnamon, ¼ ginger, 1/8 cloves, 1/8 nutmeg).

For the filling

• 1 egg (60 g).
• 3 tablespoons of sugar (30 g).
• 1 and a half cups of cream cheese (150 g).

Process

• Beat with a mixer at maximum speed, the cream cheese with the egg and sugar,   until obtaining a homogeneous cream.

• Prepare the pumpkin puree.
• In another bowl, sift the flour with the yeast and add the spices and salt. Reserve.
• Apart, mix the eggs with the sugar until it is a homogeneous and whitish mixture.
• Add the chopped walnuts and pumpkin to the flour mixture and beat well with the whisk.
• Add the eggs with the sugar to the flour and pumpkin dough. Mix well until the ingredients are combined.
• Preheat the oven to 180ºC and grease a cake mold with flour and butter.
• Pour about half of the batter into the pan and smooth out with a spatula.
• With a spoon, place the cheese filling on the dough, taking care so that it does not sink. Smooth with a spatula.
• Add the rest of the dough on top of the filling carefully and so that it covers all the cheese.
• Bake for 50 to 60 minutes or until a toothpick pokes it clean.
• Let cool in the mold (before unmolding) so that it does not crumble when removed.