Super Easy Pumpkin Bread
Posted on 21 November 2008 by joy
Everyone needs a recipe like this in their back pockets. The secret behind the ease of this recipe? Pumpkin bread mix. I won’t tell if you won’t tell. Throw together a simple pumpkin bread mix with a dash of bourbon and vanilla extract. You might even throw in a handful of chocolate chips if you’re feeling sassy. Top the bread with a cream cheese swirl and bake it up. The beauty of this cake is that you can make it your own and no one will be the wiser. From start to finish, this dessert takes less than an hour to prepare so throw it together right before that office party and come with a warm cake in hand. That makes you a winner. Would I lie?
Pumpkin Cheesecake Bread
1 box pumpkin bread mix, prepared as directed adding a dash of vanilla extract, a dash of bourbon and a handful of chocolate chips if desired.
4 ounces cream cheese (1/2 of a cream cheese block), softened
1 egg yolk
5 Tablespoons granulated sugar
pinch of salt
Preheat oven to 350 degrees F. Prepare pumpkin bread as directed by the box instructions, adding the extras if you’d like. Pour into a greased and floured pan and set aside.
In a medium sized bow, stir together softened cream cheese, egg yolk, salt and sugar. Beat until totally incorporated. With a spoon, dollop the cream cheese mixture over the pumpkin bread batter. Do not swirl the cream cheese into the batter, it will sink. That’s no good. Place in the oven and bake according to boxed instructions. I made my bread in a round cake pan, which took less time than baking it in a bread pan. If you need a definite cooking time, just follow the instructions on the box! Happy Baking!
