I always buy the large can of pumpkin puree around this time of year but don't always make 2 pies. Pumpkin muffins are one way to use up the leftover puree and I often make Pumpkin Loaf with Orange Glaze as well. Here is another great recipe that uses that remaining one cup of pumpkin: Cream Cheese Pumpkin Loaf. The addition of cream cheese makes this quick bread incredibly moist, rich, and flavourful. It's good just as it is but can be made even better by adding some chopped walnuts to the batter!
Cream Cheese Pumpkin Loaf
4 oz. cream cheese, 1/4 cup butter, 1-1/4 cups sugar, 2 eggs, 1 cup canned pumpkin puree, 1-3/4 cups flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/2 cup chopped walnuts (optional), 350 degrees F, greased 9x5 loaf pan, 60-70 minutes
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