Gingered Pumpkin Bread With Maple Cream Cheese

2 cups sugar
1/2 cup vegetable oil
1/2 cup butter
3 large eggs
1 15-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground allspice
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup candied ginger, chopped
For Maple Cream Cheese:
8 ounce package cream cheese, softened
1 teaspoon natural maple extract
2 tablespoons light brown sugar

Preheat oven to 350̊F. Spray two 9x5 inch loaf pans with non-stick cooking spray. In an electric mixer, cream butter until light and fluffy, the gradually add sugar and then oil. Add eggs and pumpkin. Sift flour, allspice, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir gently into pumpkin mixture until combined, then add candied ginger.

Divide batter equally between prepared pans. Bake about 70 -75 minutes or until cake tester comes out clean. Cool about 10 minutes, then turn loaves out onto cooling racks and cool completely. Serve with maple cream cheese.

Maple Cream Cheese
Blend softened cream cheese with brown sugar and maple extract, then chill.

Recipe Summary:
Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 60-75 minutes

Other recipes by Inn at Ellis River:
Cranberry Orange Pecan Scones
Raspberry Almond Muffins
Coco-nut-chip Cookies
Orange Almond Chocolate Chippers
Exotic Double Chocolate Chip Cookies
Oatmeal, Craisin, Toffee, And Chocolate Chip Cookies
Blueberry Banana Muffins With Lemon Glaze
Everything But The Kitchen Sink Granola
Maple Walnut Balls
Pumpkin Pear Muffins
Apple Bread
Triple Chocolate Banana Muffins
Chocolate Cherry Holiday Macaroons
Cranberry Apricot Baked French Toast

Recipe Provided By:
Inn at Ellis River
Jackson, NH

Detailed Listing | Website

Jackson Bed and Breakfast Inns