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Pumpkin Bread with a Twist!

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes

Ingredients

For the Cream Cheese Mixture

  • 8 ounce package Cream Cheese
  • 1/4 cup Sugar
  • 8 ounces Sour Cream
  • 1 egg
  • 1 tablespoon Ground Ginger

For the Pumpkin Mixture

  • 3 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 2 cups Sugar
  • 4 Eggs
  • 15 ounce can Pumpkin
  • 1 cup Cooking Oil
  • 1/3 cup Water

Instructions

  1. Preheat oven to 350 degrees
  2. Grease 2 9x5x3-inch loaf pans, set aside
  3. In medium bowl, mix the cream cheese and 1/4 cup of sugar with electric mixer. Make sure your cream cheese is soft. Then add the sour cream, 1 egg and 1 tablespoon of Ginger, mix completely and set aside.
  4. In another bowl, hand mix flour, baking soda, cinnamon, remaining ginger, nutmeg and salt. Set aside.
  5. In a large bowl, combine 2 cups sugar, 4 eggs, can of pumpkin, oil and water. Beat with electric mixer then start adding flour mixture gradually as you continue to mix with mixer.
  6. Pour 1 1/2 cups of the pumpkin mixture to loaf pans.
  7. Spoon the cream cheese mixture on top of the first layer of pumpkin. Make sure the cream cheese is spread out.
  8. Evenly add the remaining pumpkin mixture to the top of the cream cheese.
  9. Bake for 60-70 minutes or until a toothpick comes out clean.
  10. Cool in pan for 10 minutes on wire rack.
  11. Remove from pan and continue to cool on wire rack.
  12. Wrap with foil and store in the refrigerator overnight before slicing

Recipe Notes

This recipe was adapted from one I found on bhg.com. There are many variations of this recipe.
If you decide you don't want the cream cheese, simply make the pumpkin bread without it. Watch the time because it may not take as long to cook. You can also add crushed pumpkin seeds on top to make it more like the Starbucks Pumpkin bread.