Some days a girl just needs a little some 'um some 'um with a fresh brewed cup of coffee for a well deserved afternoon break.
I make a couple of versions of the Pumpkin and Cheesecake Topped Mini Loaves. Pumpkin, Gingerbread, Banana and Carrot Cake versions make the cut for the dessert table at the holidays. These mini loaves make a delicious little take away gift for guests at Thanksgiving and the Holidays.
Pumpkin and Cheesecake Topped Mini Loaves
makes 3 mini loaves
Ingredients:
Pumpkin Batter:
3/4 cup brown sugar
2 eggs
15 ounces pumpkin puree
2 Tablespoons oil
1 teaspoon vanilla
1 1/4 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
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| pumpkin puree, not pumpkin pie mix |
Preheat oven to 350 degrees Fahrenheit, butter three mini loaf pans.
For the pumpkin batter, whisk together the brown sugar and eggs until light. Then stir in remaining ingredients. Do not over mix. Divide batter into three mini loaf pans.
For the pumpkin batter, whisk together the brown sugar and eggs until light. Then stir in remaining ingredients. Do not over mix. Divide batter into three mini loaf pans.
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| of course I have four loaf pans not three |
Cheesecake Topping Batter:
8 ounce brick of cream cheese warmed to room temperature
1 lightly beaten egg
1/4 cup powdered sugar
1 teaspoon vanilla
Beat all ingredients together in a bowl until smooth and creamy. Pour on top of pumpkin batter in mini loaf pans. Bake 35-40 minutes until done.
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| Allow to cool before removing from pans. |
The star of my afternoon break....
