Name: Pumpkin & Cheese Spice Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 mini loaves (the mini loaf pans I use are 5¾ inches long X 3 inches wide X 2 inches deep); makes about 12 servings
Ingredients: 8 oz (230 g) cream cheese, room temperature; 1 large egg, room temperature, lightly beaten (I use Eggland's Best); ¼ cup (30 g) powdered sugar; ½ teaspoon pure vanilla extract; ¾ cup (150 g) brown sugar, lightly packed; 2 large eggs (I use Eggland's Best); ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling); 2 tablespoons canola oil; 1 teaspoon pure vanilla extract; 1¼ cups (160 g) all-purpose flour; 1¼ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ¾ teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon ginger; ⅛ teaspoon cloves; Butter, to grease the pans