Recipes and Cooking Double Decker Pumpkin Bread 3.8 (65) 1 Review A cream cheese, sour cream, and crystalized ginger filling sets this Christmas favorite recipe apart from the others. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 10 mins Bake Time: 1 hr Total Time: 1 hr 35 mins Servings: 32 Ingredients ½ 8 ounce package cream cheese, softened ¼ cup sugar 1 8 ounce carton dairy sour cream 1 egg 2 tablespoon finely chopped crystallized ginger 3 cup all-purpose flour 2 teaspoon baking soda 2 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon salt 2 cup sugar 4 eggs 1 15 ounce can pumpkin 1 cup cooking oil ⅓ cup water Directions Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside. In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside. In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined. Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks. Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings. Blaine Moats Rate it Print