1 cup canned pumpkin puree
3/4 cup melted butter
3 large eggs
1 tbsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
8 oz cream cheese, melted
1/2 cup cinnamon sugar
Ingredients
Method/Instructions
1
Preheat the oven to 350° F. Butter 2 (9×5 inch) bread pans.
2
Combine pumpkin butter, pumpkin puree, Peace River Honey, melted butter, eggs, and vanilla in a medium bowl.
3
In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
4
Add dry ingredients to wet ingredients and mix to combine.
5
Divide the batter evenly between the prepared bread pans.
6
Spoon teaspoon size amounts of the melted cream cheese over the batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese using a tooth pick.
7
Sprinkle the cinnamon sugar over each pan.
8
Bake for 40-45 minutes, or until the center is just set.
9
Remove the bread and let cool, or enjoy warm.
