Mom asked me for this recipe yesterday, so I thought I'd share! I like it because it's very much like pumpkin cake roll, but much faster and simpler. It's also not as sweet - a good recipe for kids, especially if you use whole wheat flour. Cutting the sugar in the pumpkin part makes even makes it breakfast worthy!
1 8oz pgk cream cheese, softened
1/4 c sugar
1 egg, beaten
Combine the above, beating until smooth, then set aside.
1 3/4 c flour
1 1/2 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 c pumpkin
1/2 c butter, melted
1 egg, beaten
1/3 c water
Preheat oven to 350 F. Prepare 1 5x9-in loaf pan - grease & flour, or spray.
Combine the dry ingredients and spices. Combine the wet ingredients, then mix together with the dry until moistened. Reserve 2 cups - pour the rest into prepared pan. Pour cream cheese mixture over pumpkin batter, then top with reserved batter. Cut several times with a knife to swirl.
Bake 1 hour. Allow to cool to facilitate cutting. Enjoy!
Note: If you're like me and just eyeball it, be generous with the amount you hold back for putting on top of the cheese mixture - I always find I should have saved a little more. Maybe I should actually measure next time!
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This recipe works marvelously as muffins! I lined the muffin tin with cupcake liners, and it made a dozen generous muffins. They taste so good warm, and this way you don't have to wait til the loaf cools before cutting it!
ReplyDeleteI found I only needed half of the filling, though. I used what was left to make pumpkin swirl pancakes! :)