A slow Saturday in Louisiana watching football and baking this bread. My life and personality were rocked by coronavirus because slowing down doesn't come naturally to me, nor is it something I prefer. I think I have grown to long for slow moments, like when I was in my pajamas all day watching my college almamater put up a fight for the first time in four years.
There's a lot of beauty in living slowly and allowing yourself to rest under a powdered sugar rain storm.
Said rainstorm.
Recipe:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour & 5 minutes
Ingredients:
3 overly ripe bananas, mashed (about 1 cup)
1 cup of canned pumpkin puree
3/4 cup of melted butter
2/3 cup of maple syrup
3 large eggs
1 tbsp of vanilla extract
3 cups of all-purpose flour
2 tsp of baking powder
1/2 tsp of baking soda
1 tsp of ground cinnamon
1/2 tsp of salt
8 oz of cream cheese, room temperature
1/4 cup of cinnamon sugar
Instructions:
Preheat the oven to 350 degrees, grease two 9x5 inch bread pans or one bundt cake pan.
In a large bowl mix together combine the first 6 ingredients just until incorporated.
Add all of the dry ingredients to the flour mixture just until combined.
Divide the batter evenly between the two pans or into your bundt cake pan.
Place the cream cheese in a plastic bag and cut a small corner of the bag open. Squeeze teaspoon sized dollops of cream cheese into the pumpkin batter, and swirl around with a utensil to spread spiral throughout the batter. Sprinkle cinnamon sugar on top of the batter.
Transfer cake(s) to oven and bake for 40-45 minutes or until a toothpick comes out clean from the center.
Remove cake(s) from oven and let cool completely before serving. Best with a cup of coffee on a slow day :)
Recipe inspired by Half Baked Harvest.
Enjoy!
xo,
ej
Comments