Wednesday, October 20, 2010

A delicious & fallish recipe!

Every time I make this Bread or Muffins (this time I made both!) my husband (who is a chef:) says these are so good they should be in a bakery window.  They are pleasing to the eye and taste scrumptious!

Pumpkin Cream Cheese Bread or Muffins
Preheat Oven to 375
1 8oz Pckg Cream Cheese
1 egg
1 t vanilla
3 T brown sugar

4 1/2 T ap flour
5 T sugar
3/4 t cinnamon
3 T butter
3 T chopped pecans

2 1/2 c ap flour
2 c white sugar
2 t b powder
2 t cinnamon
1/2 t salt
2 eggs
1 1/3 c canned or fresh pumpkin
1/3 c olive oil
2 t vanilla

Make filling ~ Beat cream cheese until soft, add egg vanilla and brown sugar, beat til smooth.
Struesal topping ~ mix flour sugar cinnamon add butter, cut in til crumbly.
Batter ~ sift flour, sugar, b powder cinnamon salt make a well in the center and add eggs, pumpkin, olive oil, vanilla ~ beat until smooth.
Fill muffin cups halfway, add 1 T of cream cheese mix and sprinkle with streusal topping.
Bake at 375 20-25 minutes or longer for bread.

Trust me it is worth the effort!  At least once during fall!

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wife & mother of 4 beautiful children, 2 girls & 2 boys. small business co-owner; catering and a restaurant/alehouse, writer, gardener, lover of freedom and humility found in christ, small town enthusiast, book reader, admirer of noble truths, beauty and love