Pumpkin Cream Cheese Bread

Pumpkin Bread:
1 can (15 oz) pumpkin puree
4 eggs
1/2 C. vegetable oil
1/2 C. applesauce
2/3 C. milk
2 tsp. vanilla extract
2 C. sugar
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 C. mini chocolate chips.

Cream Cheese Filling:
16 oz. cream cheese, room temperature
1/4 C. sugar
1 egg, room temperature
1 Tbsp. milk


1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each (I made 1 large loaf and 12 muffins!)
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.

http://www.yourcupofcake.com/2013/11/pumpkin-cream-cheese-bread-and-muffins.html

Sweet and Salty Pumpkin Seeds

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon

1. Heat oven to 300 degrees.

2. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 - 60 minutes.

3. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, about 10 to 15 minutes.

Make ahead tip: The pumpkin seeds can be made and stored at room temperature in an airtight container for up to 3 days in advance.

8 servings

Pumpkin Butter

4 cups peeled and cubed uncooked pumpkin
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon

1. Place the pumpkin in a saucepan and cover with water. Bring to a boil and cook until the pumpkin is quite soft, about 5 to  minutes. Drain well. Puree in a blender, processor or a food mill.

2. Place in a heavy-bottomed saucepan and stir in lemon and sugar. Bring to a boil over medium heat, then reduce heat to simmer and let cook until thick, about 30 to 45 minutes. stirring frequently. Has a tendency to stick to pan.

3. Test by placing a teaspoonful on cool plate. Butter is ready if no liquid appears to separate from the puree. Season with spices and pack into sterilized jars. Store in refrigerator until ready to eat. Eat like butter.