Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

double layer pumpkin bread

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

This is so moist, and delicious, I made this to take to a baby shower, made two of them, and there wasn't a piece left...many asked for the recipe, I used sugar pie pumpkin from my garden, that I pureed, and froze, it calls for canned pumpkin, whichever you prefer..This is not a picture of mine, but that is what it looks like..I wasn't posting recipes at that time, and never took pics of my food, but will from here on out..

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For double layer pumpkin bread

  • 4 oz
    cream cheese, softened
  • 1/4 c
    sugar
  • 1-8 oz
    sour cream
  • 1
    egg
  • 2 Tbsp
    finely chopped chrystallized ginger
  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    cinnamon
  • 1 tsp
    ground ginger
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    salt
  • 2 c
    sugar
  • 4
    eggs
  • 1 -15 oz
    can pumpkin(not pie filling) i use fresh that i puree and freeze
  • 1 c
    vegetable oil
  • 1/3 c
    water

How To Make double layer pumpkin bread

  • 1
    preheat oven to 350. Grease the bottoms and 1/2 inch up the sides of two 9x5x3 loaf pans. In a medium bowl combine the cream cheese and 1/4 cup of sugar. Beat with a mixer on medium until combined. Add sour cream and 1 egg. Beat till combined, Stir in chrystalized ginger,set aside.
  • 2
    In another med bowl, stir together flour, baking soda, cinnamon,ground ginger, nutmeg,and salt, set aside
  • 3
    In a large bowl combine the 2 cups of sugar the eggs, pumpkin, oil, and water. Beat on low speed until combined scraping the sides of the bowl occasionally. Gradually add flour mixture, beating until combined.
  • 4
    Spoon 1 1/2 cups of pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining batter onto the cream cheese mixture, spread evenly.
  • 5
    Bake for 60 to 70 min or until toothpick inserted tests clean. Cool in pans for 10 min, then transfer to a wire rack to cool completely.
  • 6
    Wrap and store in the refrigerator overnight before slicing. Store leftovers in the fridge for up to 1 week.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT