Must-Try Two-Layer Pumpkin Bread
Go for two layers of pumpkin bread in one recipe. Our Double Decker Pumpkin Bread features great fall spices and a layer of cream cheese for the ultimate in fall baking.
-This double decker pumpkin bread is a gorgeous addition to your pumpkin recipe collection. It works great for breakfast or as a fall snack. Start b preheating the oven to 350 degrees. Next, grease the bottoms and a half an inch up the sides of two 9 x 5 x 3 inch loaf pans then place 4 ounces. That's half an 8-ounce package of softened cream cheese in a medium bowl and add a quarter cup of sugar. Use an electric mixer set on medium to combine them then add an 8-ounce container of sour cream and 1 egg. Beat everything well then stir in 2 tablespoons of finely chopped crystalized ginger and set the mixture aside. Measure 3 cups of flour into a mixing bowl and then add 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground nutmeg, and a half teaspoon of salt. Mix it well and set it aside. Next, measure 2 cups of sugar into a large bowl then add 4 eggs, one 15-ounce can of pumpkin, 1 cup of cooking oil, and a third cup of water with a mixer on low. Combine everything well. Now begin to gradually add the flour mixture and beat it until the four is fully combined. Scrape down the sides of the bowl as needed. Spoon 1-1/2 cups of batter into each loaf pan. Divide the cream cheese mixture between the 2 pans, making sure to spread it out evenly. Evenly spread the remaining pumpkin batter on top of each cream cheese layer. Bake each loaf until a toothpick inserted into its center comes out clean. This will take about 60 to 70 minutes. Cool the pans on wire racks for 10 minutes then remove the loaves from the pans. Place each loaf on a wire rack and allow them to cool completely. Wrap the loaves and store them in the refrigerator overnight before slicing them. Store any leftover double decker pumpkin bread on the refrigerator for up to 1 week.
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