Tis the season for al things fall! I’m not a fan of pumpkin spice flavored treats but I do love actual pumpkin packed delights!
This year I tried something new that I have never even considered before… I made pumpkin puree from the guts scrapped out of our Jack-O-Lanterns! I never thought the gooey mess you scrape out of those Halloween decorations could be used for anything. Turns out I was missing out on a huge opportunity! I simply rinsed the pulp, removed the seeds and tossed the gross mess into a food processor. Instantly I had an insane amount of pumpkin puree ready for all kinds of Autumn treats!
I decided to start easy with a pumpkin bread with a cream cheese filling.
To make the bread you will need:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg
1 cup sugar
1/2 cup olive oil
1 cup pumpkin purée
2 tablespoons sour cream
1 tablespoon vanilla extract
To make the filling
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons vanilla extract
2 cups powdered sugar
Preheat your oven to 325°F. Grease a 9×5-inch loaf pan with non-stick spray or butter. You can also line the pan with parchment paper with a little hanging over the edges for easier removal.
Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
Combine the egg and sugar in a electric mixer bowl and beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and pour the oil in very slowly. Add the pumpkin puree, sour cream and vanilla, and mix until smooth.
Turn the mixer off. Add the flour mixture and fold in with a spatula until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.
Rinse out and dry the bowl of the electric mixer in order to make the filling.
Combine the cream cheese, butter, vanilla, powdered sugar, and beat on medium speed until smooth and creamy.
Pour half of the pumpkin batter into the prepared loaf pan, spreading evenly.
Carefully spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.
Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.)
Let cool in the pan for 30 minutes, then remove the loaf to cool completely on a wire rack.
The filling exploded out of my bread leaving it not so pretty. But this is spooky season! Pretty is not necessarily the goal… I added a few plastic spiders to the messy bit and TA-DA a pumpkin treat perfect for any Halloween party!