Tuesday, November 20, 2012

pumkin bread with chesse cream filling


Heheheh kesampaian juga bikin bread yang satu ini padahal beli pumkinnya udah berminggu minggu 
tapi ngerjainnya belum ada waktu dan sekarang mumpung longgar dikerjain deh malemmya di
pumkin udah mulai dikerjain dan aku simpen dilemari es biar pagi pagi tinggal dipake 
sekalian biar buat sarapan dan buat bekel anak anak kesekolah.

pertama kali lihat bread ini dari postingan mba lindawati di IDFB dan langsung jatuh cinta deh
resep aslinya dan step by stepnya bisa dilihat disini ya joybaking 

karena ini percobaan pertama takut gagal jadi aku pake 1/2 resep aja.
eh ternyata hasilnya punya aku cream chesee nya keenceran jadi itu chesee pada lari kesamping dan bagian tengahnya kosong ndak kebagian chesee tapi soal rasa untung enak banget hehhehehe...


Pas banget doha lagi mendung dan rintik rinti hujan udah mulai turun nikmati dulu hot chocolate with pumking bread yuk merapat biar hanget hihihihi.......

bread pumkin with cream chesee filling
joybaking.com


ingredient
Cream Cheese Filling:
113gr full fat cream cheese, room temperature
35 granulated white sugar
1/2large egg

Pumpkin Bread:
225 grams all purpuse flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4cup chopped nuts (pecans or walnuts)
1/4 cup  chocolate chips
2 large eggs room temperature
200 gram granulated white sugar
113 gram unsalted butter, melted and cooled to room temperature
215 gram pure pumkin
60 ml water
1/2 teaspoon pure vanilla extract

how to make:
Pumpkin Bread: Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

Cream Cheese Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract.

Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 -65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.


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