Cream Cheese Layered Pumpkin Loaf

A small introduction - I am a CopyCat cook. I prefer reading and trying new recipes rather than experimenting on my own in the kitchen. That isn't to say that I can't roast a chicken or make a killer pasta dish without a list of ingredients - I just don't particularly run from my comfort zone without somebody's tried and true. Also, I have to give credit to my cousin for inspiring me to start this blog. She is very dedicated to her readers and updates her blog with amazing food and treats regularly. I hope she is flattered by me "stealing" her great idea - but I already told you, I am a CopyCat.

I am not a fan of pumpkin pie. *Gasp* I know, I know. The whole thing just looks wrong, feels wrong when you're eating it, and people usually botch up the spices by either too little or too much. However, you mix pumpkin into a bread, scone, muffin or loaf and I am your gal. When I saw the October Calendar sporting this recipe on the wall at my office, I took a photocopy and couldn't wait to get home and try it out! Two of my favorite things baked together in a layer of yummy. You really can't go wrong with a cream cheese surprise center... or can you???

Let's just say, I have tried twice, been through 16 oz cream cheese, 8 eggs, numerous cups of sugar and flour and still have not really enjoyed a piece of this most challenging loaf. Here is my story...

It started out like any other loaf - a rainy morning, great ingredients, good recipe and me. The batter looked great but I had to add my own special ingredient. I am in love with these teeny tiny perfectly round grains that go absolutely perfect in any loaf or muffin. The ancient grain, Millet, is a must have for your favorite breads. I have not yet tried them in any cookies but am fairly sure they would be a welcomed addition. The first time I used them I thought my son and nephew would be a little skeptical - but to my surprise the Millet is their favorite part. The grain needs no preparation, just throw a couple handfuls straight from your freezer into your batter. It stays nice and crunchy once baked adding a great texture to the food but be sure not to add too much - you may be chewing for quite awhile.

Once my batter was prepared I moved on to the best part of the recipe! The cream cheese center. Just an egg white and a couple tablespoons of sugar added to the cream cheese and you have the best center any bread could ask for. It was a bit tricky to layer this in the center. I would suggest leaving the cream cheese out for awhile to become room temperature before blending. Also, when you start to layer it on the batter I found it easiest to spoon it in small helpings over top of the batter and then gently smooth it out.

After you have the inside all figured out just pour the rest of the batter on. I like to sprinkle some Millet on top as a finishing touch and then bake for one hour. Or so they say.....

I did bake for the suggested 60 min and although when it came out of the oven I had a small voice in my head say "cook longer" - it did pass the fork test, and I was much too distracted by the comings and goings of a certain 2 year old that I put trust into the recipe and let it cool on the stove. Then, I cut it open.... What a disaster!!

One thing about cooking you must realize is that that little voice in your head saying "keep stirring", "it's burning", "more salt" or in this case "cook longer" is usually right. This is the first time I didn't listen to it. At first, I thought maybe it was the extra bit of pumpkin I added from the tin - I hate to see anything go to waste, even though it could have been composted. Then after consultation with my husband, sister and mom we decided it just wasn't in the oven long enough. The worst part was as soon as I realized it didn't turn out - I couldn't wait to try again. I was determined to conquer this loaf and all its trickiness. I went straight to the store and bought enough ingredients to have another 2 goes at it.

After another grey morning, great ingredients, me and an hour and a half in the oven this is what I pulled out.

A perfect looking Cream Cheese Layered Pumpkin Loaf.

Although this batch was edible, it really was not very good. The bread has to be cut quite thick because of the cream cheese layer. It is quite heavy and dense, not to mention overly sweet. This recipe can definitely use some tweaking. I have decided not to attempt this again. Ever again.

However, the cream cheese center was baked quite nice. I have an extra pack in the fridge and I do see it's future inside the middle of my old standby pumpkin muffin recipe. With Millet on top!


Layered Pumpkin Loaf

1 cup canned pumpkin
1 cup granulated sugar
2 tbs granulated sugar
1/2 cup firmly packed brown sugar
4 egg whites (separated)
1/2 cup skim milk (I used 2%)
1/4 cup canola oil
2 cups flour
1 tsp baking powder
1 tsp nutmeg
1/4 tsp salt
1 pkg 8 oz Cream Cheese


Preheat oven to 350 degrees F. Grease a nonstick 9" x 5" pan and set aside. In a large bowl, mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil. Add flour, baking powder, nutmeg and salt; stir until just moistened. Set aside. In a separate bowl, beat cream cheese spread, remaining 2 tbsp granulated sugar and remaining egg white with wire whisk until well blended. Spoon half of the pumpkin batter into prepared pan and spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter. Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack for 10 minutes. Remove bread from pan to wire rack; cool completely. Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.


Good luck with that - let me know if any of you figure it out!


CC