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Thursday
Oct112012

Pumpkin Spice Bread with Chocolate Cream Cheese Spread

It's Fall, muffins!!!

Like, it's really Fall. It's not just kinda Fall and there is going to be a whole Indian Summer thing happening (side note: AMAZING movie) and you can keep some sparkly flip-flops around and maybe some shorts and maybe you don't have to put all the patio furniture away just yet.

Move on. Summer is over and Autumn is here to stay and it has us feeling very poetic, living in the Northeast and all. Leaves are changing, warty gourds are everywhere (we love you ugly gourds), pumpkins are appearing on doorsteps, apple cider is filling grocery store carts, chilly mornings make dew twinkle, um, people wear puffy vests...uh, pumpkins, er, mums, and...gourds and... it's Fall! YAY! That's basically where we are going with this.

(We never said we were good at being poetic.)

So it was only fitting with the season that we spend a day buying Halloween candy (we gotta taste test this stuff before we give it to the children, duh) and potted mums, planning our Thanksgiving menu (Indian food), receiving Christmas catalogs in the mail and baking Pumpkin Bread. Because what says Fall better than all that, better than Pumpkin Bread?!?!

Nothing. Except maybe Pumpkin Bread smothered in Chocolate Cream Cheese "Spread" (aka frosting, let's be honest). 

Pumpkin Spice Bread with Chocolate Cream Cheese Spread
Makes 2 large loaves or 6 small loaves

Print Recipe

For the Pumpkin Bread:
1/4 cup sour cream
1 teaspoon baking soda
2 1/4 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice 
1/2 teaspoon salt
1/2 teaspoon baking powder

For the Chocolate Cream Cheese Spread: 
1/2 cup semi-sweet or dark chocolate, chopped or in chips
1/2 tablespoon unsalted butter
6 ounces cream cheese, at room temperature

Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 8.5 x 5 x 3-inch loaf pans (or 6 mini-loaf pans...we did 1 large loaf and 3 mini-loaves).

Mix the sour cream and baking soda in a small bowl and set aside.

Beat the sugar and oil in large bowl to blend. Mix in the eggs and canned pumpkin and then blend in the sour cream mixture. In a separate bowl, sift together the flour, cloves, cinnamon, nutmeg, allspice, salt and baking powder. Stir dry ingredients into pumpkin mixture in 2 additions. PS- At this point you could add chocolate chips or dried cranberries or some other delicious thought.

Divide the batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 60-70 minutes for the large loaf and about 40-45 minutes for the mini-loaves. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Then, in a small bowl, melt the chocolate and butter in a microwave for 1 1/2 minutes on high, stirring after every 30 seconds until almost smooth. Keep stirring so the residual heat melts any remaining chunks and you don't burn the chocolate. Stir in the soft cream cheese until smooth. Serve with the sliced pumpkin bread and store in the fridge. 

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Reader Comments (9)

Mmm that spread looks lovely!

When does the sour cream/baking soda mixture get mixed in?

October 12, 2012 | Unregistered CommenterBeth

Yikes! Major recipe mistake! This is what happens when you bake from memory. Nice catch, Beth! We've updated the recipe to include all the ingredients this time ;-)

October 12, 2012 | Registered CommenterBlue Eyed Bakers

Mmmm, I could really go for some of this right now - ESPECIALLY that chocolate cream cheese spread!

October 12, 2012 | Unregistered CommenterAllison Day

I love pumpkin bread, but that chocolate spread really makes it so special! I bet that spread is wonderful on almost anything... Yum!

October 14, 2012 | Unregistered CommenterKatie@Cozydelicious

¡Qué bella propuesta me encanta ! abrazos y abrazos

October 18, 2012 | Unregistered Commenterrosita

Would whole wheat pastry flour be ok to substitute in this recipe?

October 22, 2012 | Unregistered CommenterAnne

Hi Anne. Whole wheat floor would be an acceptable substitution, however when it is pastry flour some measuring adjustments will need to be made. Slightly less pastry flour should be used than all-purpose flour though we honestly don't know the conversion exactly. Perhaps the Google can help? Also the whole wheat will change the flavor a tiny bit to a more nutty one which could be great. Let us know how it works out!!

October 22, 2012 | Registered CommenterBlue Eyed Bakers

I love this pumpkin bread (and the spread, of course). My family and I live in Africa as missionaries and I made the pumpkin from scratch. A friend served the bread to us a month or so ago and I've been dying to make it since then. Finally found a pumpkin and got it made and now I've got an extra loaf for my neighbor... and 3 more bags of pumpkin in the freeze for 3 more batches another day. Thanks for the recipe!!

November 29, 2013 | Unregistered CommenterAbby St.Clair

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