Actually, I wanted pumpkin bread with a swirl of cream cheese filling in the center. Thinking that I was supercook, I used my creative little mind, and I sort of did my own thing. The cream cheese filling turned out ok, but not fabulous. So I'm going to reccomend that if you want a recipe for pumpkin bread with a cream cheese filling, go find one yourself, 'cause all you're gonna get here is just the pumpkin bread recipe, sans filling.
This recipe has been circulating on a certain attachment parenting forum that I frequent. Everyone was raving about it, so I had to make it too. Mmmm...pumpkin bread...
My family loves banana bread. As soon as it comes out of the oven, they have it sliced and they are slathering butter on it. I gently point out that there is already a stick of butter in the bread, so there is really no need to put any butter on the bread, but they don't pay me no never mind, and they continue to slather away. So, of course, as soon as the pumpkin bread came out of the oven, they were ready to eat it, hot and buttered. Well, my friends, let me tell you that pumpkin bread straight out of the oven is ok. Just ok. But, if you really want to enjoy pumpkin bread at its perfection, you have to let it cool completely, maybe even wait the next day, and then eat it. I don't know why this is, but there you go. It just is.
Pumpkin Bread (or muffins, if you must)
3 cup sugar
1/2 cup butter
1/2 cup applesauce
2 tsp vanilla
Mix together until combined
3 1/2 C flour
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
sift dry ingredients, then add wet to dry
2/3 cup milk
1 3/4 cups pumpkin (canned - just a regular size can)
Add half the milk, mix, then add half the pumpkin, and mix again. Then add the rest of the milk, mix, then add the rest of the pumpkin, and mix.
1 cup chopped nuts
Bake at 350 for 20 minutes or until a cake tester comes out clean.