Tasty Thrusdays: Fall Desserts

As the weather cools, I can only think of one thing warm fall desserts.  This pumpkin cream cheese loaf looks amazingly delicious and perfect for a chilly fall weekend.

INGREDIENTS:

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

DIRECTIONS:

For the Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter: 

1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

2. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. 

3. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix. 

4. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

5. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.