Pumpkin Cheese Wheat Flour Quick Bread with Cranberries and Pecans
A cross between soda bread and a potato pancake, light, yet sturdy enough to anchor an Egg's Benedict or soak up stews and soups. Fast and irresistible hot off the skillet. No butter required!
Tip: Do not rush making this loaf, careful spooning of the cheese layer will result in a pretty wave throughout the loaf.
Prep Time: 25 minutes
Cook Time: 55 minutes
Makes: 1 loaf, 12 slices
¼ cup (60ml) plain or vanilla full fat yogurt
¼ cup (60ml) sugar
½ cup (125 mL) cream cheese
In a small mixing bowl beat until smooth and creamy.
1 ½ cups (375 mL) all purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground ginger
½ tsp (2 mL) cinnamon
½ tsp (2 mL) salt
¾ cups (175 mL) sugar
¼ cup (60 mL) molasses
½ cup (125 mL) canola oil
2 tsp (10 mL) vanilla
1 cup (250 mL) pumpkin puree (canned plain pumpkin)
Pre heat oven to 350°F (180°C). Grease and flour a 9x5inch (22x12cm) loaf pan.
In a mixing bowl combine flour, baking soda, cardamom , ginger, cinnamon and salt. In another larger bowl beat sugar, molasses, canola, vanilla , eggs and pumpkin puree. Gradually beat in dry ingredients until well blended and smooth.
Carefully spread ½ of the batter onto the bottom of the loaf pan. Slowly pour the cream cheese mixture over the batter and carefully smooth to the edges of the loaf pan. Fill pan with remaining batter.
Place rack in the middle of the oven and bake for 50 -55 minutes until loaf has cracked, and an inserted knife comes out clean. Cool and remove from pan. Cool completely before slicing.