Would you rather eat a donut, muffin, or slice of bread if they were all baked (not fried) and made out of the same batter? Hmm…interesting.
Last year I came up with a recipe for Baked Pumpkin Spice Donuts that both Mike and I went crazy for. (And this is nothing short of a miracle since he’s a self-proclaimed pumpkin-hater.) Since then, I’ve wanted to re-work the batter into muffins and/or quick bread.
Then a few weeks back I saw a delightful Carrot and Cheese Cake on Joumana’s lovely blog, Taste of Beirut; I immediately knew I wanted to remake my pumpkin spice batter into a cheesecake pumpkin spice quick bread. I love being inspired by other bloggers like that.
This bread smells like warm spices and tastes like autumn. There is only a very small amount of oil in the batter (only 2 tablespoons!), since the pumpkin keeps it moist without the need for added fat. It’s perfect with tea or coffee on a crisp fall day.
If you like pumpkin, you might also like these recipes:
- 8 oz (230 g) cream cheese, room temperature
- 1 large egg, room temperature, lightly beaten
- ¼ cup (30 g) powdered sugar
- ½ teaspoon pure vanilla extract
- ¾ cup (150 g) brown sugar, lightly packed
- 2 large eggs
- ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1¼ cups (160 g) all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- Butter, to grease the pans
- Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
- For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
- For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
- Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
- Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.