Ah, Halloween is over, and on to Christmas we go. Wait, Thanksgiving comes first, even though these days, who would know? I happen to love Thanksgiving and everything that comes along with it. Some things just go together naturally, sugar and spice, football and beer, Jon and Kate, and pumpkin desserts at the Thanksgiving Day table. OK, so one of those combos is not like the others, just seeing if you were paying attention. The dessert this week is Pumpkin Spice Bread with Cheesecake Filling. More than just a dessert, really. It can be breakfast, a snack, or a great treat with afternoon tea. Quick breads are easy to make. No yeast, no kneading, and we are using canned pumpkin, so even easier. Do make sure to buy pure canned pumpkin and not pumpkin-pie filling — the filling already includes spices, and this we don’t want! Every November all my friends and the crew at the TV station wait for my pumpkin desserts; I usually do a month filled with them (lucky you), and I’m always surprised by how many people only think to do pies. Pilgrims, expand your pumpkin-baking horizon. Your peeps will be glad you did. Your house will smell like heaven, or at least like Bath & Body Works in November, with the pumpkin and spices floating through the air. Sorry, I’m slipping into a pumpkin-induced coma right now. See you at Hanukkah… OK, I’m awake now and ready to face November and all it has to offer. Boulder is beautiful and restaurants are buzzing. I’m sure I will walk into a delish restaurant and discover a pumpkin dessert to die for. So sift your way through all the Christmas hoopla and remember there is a very important holiday that comes first. Let’s all just give thanks that Jon and Kate won’t be at your Thanksgiving Day table. Now, follow the directions, put some love into it, and invite me over when it’s done!
BEFORE YOU START:
Make sure cream cheese is at room temperature. Use pure pumpkin, not pumpkin pie filling. You can use different nuts if you choose, walnuts are jus my preference. If you like it spicier, add more allspice or ginger.
Pumpkin Spice Bread with Cheesecake Filling
4 ounces cream cheese (room temperature)
1/4 cup sugar
1 tbls. flour
2 cups flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger
1/4 cup canola oil
1/4 cup water
1 can (15 ounces) pumpkin
1 cup brown sugar
1/2 cup chopped walnuts
Pre-heat oven to 350 degrees. Grease a 9-inch by 5-inch loaf pan.
In medium bowl, combine cream cheese,egg, sugar and flour. Beat and set aside.
In medium bowl combine flour, salt, baking powder, baking soda, cinnamon, allspice and ginger and set aside.
In large bowl, whisk eggs, oil and water. Stir in pumpkin, sugar and mix well.
Add dry ingredients into wet ingredients. Stir until well combined. Fold in walnuts.
Pour half of pumpkin mixture into loaf pan. Spread cream cheese filling over mix. Top with remaining pumpkin mixture.
Bake for 50 minutes until golden brown and toothpick inserted in middle comes out clean. Let set. Cut and serve. Enjoy!
NOTE: You can sprinkle with powdered sugar and/or cinnamon for a finishing touch.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to email@example.com.