So here in Canada we'll be celebrating Thanksgiving this coming Monday, which means my family will be getting together tomorrow to have Thanksgiving dinner. I decided that I would bake a loaf to bring and share with the family, and since it's for Thanksgiving, I made it a pumpkin loaf.
The loaf turned out really well for my first quick bread! It was cooked all the way through, but still moist, and the top tasted similar to a muffin top. Just in case you were wondering, quick breads like banana bread, carrot bread, and pumpkin loaf are breads that use baking soda and baking powder to rise rather than yeast which is something that is used in the everyday white or whole wheat bread.
- 4 ounces of softened cream cheese (or half a package of a block)
- 1/4 cup of butter
- 1 cup of white sugar
- 2 eggs
- 1 cup of canned spiced pumpkin pie filling
- 1 and 3/4 cups of whole wheat flour (or all purpose if that's what you have)
- 1 tsp of baking soda
- 1/4 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of chopped pecan or walnuts (I used walnuts because my grandmother is allergic to pecans)