Patti’s Pumpkin Bread…with my cream cheese marble
This recipe is loved by many. I sent some along with Bryan to his office and these people were rabid zombies, so I hear. I cut the sugar a little and add a smooth cream cheese marble to make it my own.
You can feel free to make this without the cream cheese marble too. Some people really don’t like it so if you’re trying to please a crowd, it’s best to leave it out. It’s equally delicious, I promise! Plus that’s the way Patti makes it.
makes 3 small loaves or 1 large + 1 small
dry :
3 1/2 cups flour
2 3/4 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
wet :
4 eggs
1 cup vegetable oil (I like safflower or canola)
1 15 oz. can pumpkin
cream cheese marble :
2 eggs
1/4 cup sugar
1 8 oz. bar of cream cheese, softened
Preheat oven to 350°.
Mix all the dry ingredients and wet ingredients in separate bowls. Be careful not to overwork the ingredients. Then mix the dry ingredients into the wet ingredients until you have a consistent, thick batter.
If you’re not doing the marble, pour the batter into your pans a little more than halfway and pop into the oven for 50-55 minutes for the small loaves, 1 hour for the large loaves, or until a knife stuck into the middle comes out clean. Allow loaves to cool before devouring. And remember, they taste so much better the next day!! Save leftovers wrapped in aluminum foil.
If you’ve decided to marble:
Mix the cream cheese by itself in a bowl until it reaches a smooth, creamy texture. Add in the sugar and eggs until you get a consistent mixture.
Pour a thin layer of the pumpkin batter on the bottom of the pans. Then pour clumps of the cream cheese mixture randomly. Next add a second, thicker layer of the pumpkin batter, and repeat with the clumps. Finish with the rest of the batter. The idea is to get thick, clumpy areas of the cream cheese mixture throughout the bread. It will bake up much differently than it looks raw!
Put the loaves into the oven : 50-55 minutes for the small loaves, 1 hour for the large loaves, or until a knife stuck into the middle comes out clean. Allow loaves to cool before devouring. And remember, they taste so much better the next day!! Save leftovers wrapped in aluminum foil.