Quick Pumpkin Bread or Muffins

Shh! This bread is so easy and anyone can make it. The kids can make it all on their own already and its definitely a household favorite! This is the bread pictured!

Ingredients:

• 3 Cups Complete Pancake/Waffle Mix
• 1 Cup Pumpkin Puree (sub for bananas for banana bread)
• 2 TBSP Brown Sugar
• 1 tsp Ground Cinnamon
• 1 tsp Pumpkin Pie Spice (omit when using banana)
• 1/2-1 Cup Water
• Non-stick spray, oil, etc. of choosing for pan

-Bread Loaf Pan or Muffin Tins

Directions:

1. Preheat your oven to 350 degrees.
2. In a mixing bowl add all the ingredients except the water.
3. Mix thoroughly and slowly add the water, mixing as you go. You want the batter to be thick but smooth, similar to cake batter consistency.
4. Spray or Oil your bread loaf pan or muffin tin and add batter, leave about an inch of space at the top.
5. Bake for 15 minutes for muffins or 25-35 minutes for bread.
6. Insert a cake tester or butter knife in the center to confirm it's done.
7. Serve warm or save for later!

Pumpkin Cream Cheese Bread w/ STRUDEL Topping

This is a from scratch, decadent pumpkin bread recipe for special occasions and brunch.

Bread Ingredients:

• 1 1/2 Cups Flour
• 1 Cup Pumpkin Puree
• 1 Large Egg
• 1/2 Cup Brown Sugar
• 1/4 Cup Light Sour Cream
• 3 TBSP Vegetable Oil
• 3 TBSP Granulated Sugar
• 2 tsp Vanilla Extract
• 2 tsp Pumpkin Pie Spice
• 1 tsp Ground Cinnamon
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• Nonstick Baking Spray

Cream Cheese Filling Ingredients:

• 8oz Softened Cream Cheese
• 2 Large Eggs
• 1/4 Cup Granulated Sugar
• 1/8 Cup Flour
• 1 tsp Vanilla Extract
• Sprinkle of Pumpkin Pie Spice

Streusel Topping Ingredients:

• 3/4 Cup Flour
• 5 TBSP Melted Butter
• 3 TBSP Brown Sugar
• 1 TBSP Granulated Sugar
• 1 tsp Baking Powder
• 1 tsp Cinnamon

-Bread Loaf Pan

Directions:

1. Preheat your oven to 350 degrees.
2. In a mixing bowl, mix together the egg, pumpkin puree, and vanilla extract until smooth to start to make the pumpkin bread batter.
3. Add both the granulated and brown sugars to the batter stirring until smooth.
4. Add the oil and sour cream to the batter, stirring throughout. Set to the side.
5. In a separate bowl combine the flour, baking powder, baking soda, salt, and spices.
6. Slowly add the dry mixture into your bowl with the wet batter. Mixing the ingredients continuously as you do. Set to the side.
7. In a stand mixer bowl add the cream cheese and sugars, mix until smooth.
8. Add the remaining cream cheese filling ingredients and mix again until smooth.
9. In a small bowl add all the streusel topping ingredients and stir until combined. Break up any large lumps.
10. Spray you bread loaf pan with your nonstick spray or line with parchment paper.
11. Pour enough batter to cover about an inch or two of the bottom of the loaf pan.
12. Add scoops of the cream cheese mixture to the pan, lightly swirl it into the batter.
13. Add more pumpkin batter and top with cream cheese before pouring the last of the batter on top. Swirl lightly once more, do not over mix.
14. Sprinkle the topping mixture on top of the pumpkin bread batter, lightly cover the sides with a thicker layer along the center.
15. Bake for 45 minutes or until a cake tester or butter knife can come out clean from the center of the loaf.
16. Let the bread sit for 10 minutes then serve warm or allow to cool to enjoy later.