APPLE CIDER PUMPKIN CREAM CHEESE BREAD
Enjoy all the favorite flavors of fall in this moist and irresistible quick bread with the added benefit of Cream of the West Roasted Wheat.
- 1/3 cup oil (vegetable or coconut)
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- ½ cup Cream of the West Roasted Wheat
- 2 eggs (at room temperature)
- 2 tsp vanilla
- 2/3 cup apple cider
- 1 ½ cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 tsp ground cinnamon (divided)
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1/2 tsp salt
- 4 oz. cream cheese (softened)
- 3 Tbsp sugar
Preheat oven to 350 degrees and grease a 9” x 5” loaf pan with oil or butter.
In a large bowl whisk together pumpkin puree, brown sugar, and Cream of the West Roasted Wheat. Next, mix in eggs, vanilla and cider until smooth.
In a separate bowl combine flour, baking powder, baking soda, 2 tsp cinnamon, ginger, cloves, and salt.
Slowly add dry ingredients to wet ingredients and stir until just combined.
Pour half of batter into prepared pan and use a spoon to dot surface with cream cheese. Gently pull a knife through the cream cheese to swirl slightly.
Pour remaining batter into pan.
Stir together the sugar and remaining 2 tsp cinnamon and sprinkle over top of batter.
Bake for 55 - 65 minutes or until a toothpick inserted in the middle comes out nearly clean. Let cool 10 minutes in loaf pan and remove to baking racks. Cool at least 30 minutes total before slicing.
Serve with butter, caramel sauce drizzle or a dollop of whipped cream!