I had a cup of pumpkin filling to use up, some leftover icing from the Brown Butter Pumpkin Pie Cupcakes with Salted Caramel Cream Cheese Icing and some leftover salted caramel sauce. So put together this loaf to take to work tomorrow. I saw this recipe on a couple sites actually (Dessert Now, Dinner Later and Kraft) and thought it would be a good one to use up what I had. Luckily I had some sour cream too. Alot of recipes were calling for yogurt, which I didn’t have.
And although it strongly resembled a meatloaf, it did NOT taste like it and got rave reviews from the coworkers.
Cream Cheese Stuffed, Pecan Pumpkin Loaf
Ingredients
Loaf
- 1 large egg
- 1 cup pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup cup sour cream
- 2 tsp vanilla extract
- 1 heaping tbsp cinnamon
- 1 tsp fresh ground nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp ginger
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c pecans pieces or halves that have been lightly crushed
Cream Cheese Filling
- 1 large egg
- 4 oz cream cheese
- 1/4 cup granulated sugar
- 3 Tbsp all-purpose flour
Instructions
The Filling
- In a bowl, mix the egg, cream cheese, flour and sugar until smooth
The Loaf
- In a large bowl, whisk the egg, pumpkin, sugars, oil, sour cream, vanilla, and spices.
- In another small bowl, combine the flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Add pecans and fold in.
- Pour 2/3 of the loaf batter into a Baking Pam sprayed loaf pan.
- Gently scoop the cream cheese mixture on top and spread out to cover evenly.
- Gently scoop the remaining 1/3 of the batter and spread to the edges, covering the cream cheese.
- Bake for 45-50 minutes at 375F (covering for last 15 with foil to prevent burning.
- Once loaf is done, remove from oven and let cool in the pan for 15 minutes.
- Turn out onto a rack to completely cool before icing.
CREAM CHEESE STUFFED, PECAN PUMPKIN LOAF