ne of my favorite activities during the holidays is baking with my kids. We’ve created some great memories-like our tradition of making our favorite candies each year. Other memories, while messy and annoying at the time, are remembered fondly as the years’ pass. Who can forget the “blender incident,” when my daughter and her best friend left the lid off and covered my kitchen with sticky batter? Or their “exploding cupcakes?” Seriously. They exploded in the oven. It used to be extremely messy- batter and flour usually ended up all over my kitchen. Looking back over my old recipes, I found one for a family favorite; Pumpkin Cream Cheese Bread. This moist bread is the perfect Fall recipe; filled with yummy pumpkin. I adapted it to make it gluten-free and with a few adaptations, it could be dairy free as well.
Pumpkin Cream Cheese Bread Recipe
If you need a dairy-free version, you can substitute soy cream cheese or cashew cream cheese and non-dairy butter. I added chopped nuts but these can be omitted if someone has a nut allergy or doesn’t like the taste. You can use several types of nuts in this bread. My favorites are pecans or walnuts. You can also use a combination of the two. I like to place the nuts in the oven for a few minutes to bring out their flavor before adding them to the batter.
- 2 ½ cups (20 ounces) sugar
- 1 (8 oz) package cream cheese OR Dairy Free Cream Cheese
- ½ (4 ounces) cup butter (OR Dairy Free Butter)
- 4 eggs
- 1 (15 ounces) can pumpkin
- 2 ½ (20 ounces) cups flour OR Gluten Free Flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- ½ tsp. EACH baking powder and allspice
- 1 cup chopped mixed nuts (optional)- I like to use pecans or walnuts
- Combine the sugar, the cream cheese, and the butter. Mix at medium speed until blended. Add the eggs one at a time. Mix well after each addition. Blend in the pumpkin. Stir together flour, baking soda, baking powder, salt, cinnamon, and allspice in a separate bowl. Add the dry ingredients to the pumpkin mixture. Stir the mixture until moistened. Blend in the nuts. Pour into 2 greased bread pans and bake at 350 for 45 minutes or until a knife inserted in the mixture comes out clean.
My family has been devouring our loaves. A slice of this bread is so good served warm with a small pat of butter. Doesn’t it look tasty?
What is your favorite Fall recipe? What do you cook with your kids?
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