Ingredients
For Cheese Batter:
8oz cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/4 c powdered sugar
1/2 tsp vanilla extract
For the Pumpkin Batter:
3/4 c brown sugar
2 large eggs
3/4 c pumpkin puree (not pumpkin pie filling)
2 tbsp canola oil
1 tsp vanilla extract
1 1/4 c all-purpose flour
1/4 tsp baking soda
1 1/4 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
Butter to grease pans
Instructions
1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
2. For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
3. For
the pumpkin spice batter, whisk together the brown sugar and eggs in a
medium bowl until light and fluffy, then stir in the pumpkin, canola
oil, and vanilla. In a separate bowl, whisk or sift together the flour,
baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually stir the dry ingredients into the wet, being careful not to
over-mix.
4. Divide
the pumpkin batter between the 3 loaf pans, then pour the cheese batter
on top. Bake until golden around the edges, about 35 to 40 minutes, or
until a toothpick inserted inside comes out clean or with just a couple
crumbs.
5. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.
