Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (at room temperature)
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 15 ounce can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup International Delights Pumpkin Spice Creamer
  • 8 ounces cream cheese (at room temperature)
  • 1/2 cup sugar
  • 1 1/2 tablespoons flour
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons International Delights Pumpkin Spice Creamer

Instruction

  • Preheat your oven to 350 degrees F. Grease and flour 3 medium-sized loaf pans (see notes) and set aside.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda, and set. Set aside.
  • In a large mixing bowl, beat together the butter and sugar until fluffy and pale, 1-2 minutes.
  • Add the eggs and vanilla. mix until smooth. Add the pumpkin puree and mix until combined, scraping the sides of the bowl as needed.
  • Pour in the International Delights Pumpkin Spice cream and beat to combine.
  • Add the dry ingredients to the wet ingredients in two additions. Mix until just combined after each addition. Set aside.
  • In a medium mixing bowl (I just use the same one the dry ingredients were in.) Beat together the cream cheese, sugar flour, egg, vanilla, and creamer until smooth and combined.
  • Divide the pumpkin batter in half. Distribute half of the pumpkin batter between your 3 loaf pans. (Just eye it as best you can.) Spread the batter into an even layer.
  • Divide all of the cream cheese filling evenly between the pans. Spread the filling over the pumpkin batter until it is an even layer.
  • Divide the remaining pumpkin batter between the pans and spread over the filling until it's in an even layer.
  • Place the loaf pans on a baking sheet and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Carefully remove the baking sheet from the oven. Transfer the loaves to a wire rack to cool in their pans for at least 10-20 minutes, but preferably to room temperature.