Category: American

Best Classic Burger Sauce

Smooth and delicious homemade classic burger sauce is somewhere between a flavored mayonnaise and a sweet sauce variant that is full of flavor on any budget. I love to smother a scratch-made hamburger with a heaping serving of this mouthwatering sauce to take the lusciousness to the next level of taste satisfaction. Burger sauce is a great mayo substitute or may be used as a condiment or dipping sauce and pairs very well with seafood, cold meats, and fried foods like french fries. I recommend you try it at least once to see for yourself how easy it is to make.

Watch the video and follow the instructions below to have this tasty dip available in your home today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Classic Burger Sauce

Smooth and delicious homemade classic burger sauce is somewhere between a flavored mayonnaise and a sweet sauce variant that is full of flavor on any budget.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 1 cup
Calories

Ingredients
  

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tbsp sweet pickle relish
  • 2 tsp granulated sugar
  • 1 tsp white vinegar
  • 1 tsp yellow mustard
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder

Instructions
 

  • In a bowl: combine all the ingredients together and mix well. Cover, refrigerate and set aside until ready to use.

Enjoy!

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    Keyword 5 minute burger sauce, best classic burger sauce, easy burger sauce, sandwich sauce
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    Glazed Cranberry Orange Bundt Cake

    Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic. It will stay moist for days and is extremely fresh & tasty. It is filled with tasty tart cranberries and topped with a gorgeous sweet orange zest glaze making this perfect on any occasion as you celebrate the holidays with family and friends.

    Send rich buttery aromas thought the house and warm the kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

    Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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    Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour. In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together.

    Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    In a separate bowl; add in fresh cranberries and flour and mix until coated (using frozen cranberries: do not let them thaw). Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). 

    Transfer the batter to the bundt pan. 

    Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes.

    Transfer the baking rack to finish cooling. 

    Glaze

    In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more juice. 

    Spread glaze over cooled cake.

    Garnish with Sugared Cranberries. Slice and enjoy!

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    Glazed Cranberry Orange Bundt Cake

    Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Course Baked Goods, Brunch, Dessert
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Bundt Pan (12 cup)

    Ingredients
      

    Cake

    • 3 cups all-purpose flour 400g
    • 2 cups granulated sugar
    • 1 ½ cups softened unsalted butter room temperature
    • 1 cup sour cream (full fat) room temperature
    • ½ cup whole milk room temperature
    • ¼ cup orange juice
    • 2 tbsp orange zest
    • 2 ½ tsp baking powder
    • 2 tsp orange extract
    • 1 tsp salt
    • 5 large eggs room temperature

    Cranberry Mixture

    • 2 cups fresh or frozen cranberries do not thaw if using frozen
    • 1 tbsp all-purpose flour

    Glaze

    • 1 ½ cups powdered sugar
    • 3 tbsp orange juice

    Instructions
     

    Cake

    • Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour .
    • In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together. Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a separate bowl; add in fresh cranberries and flour (1 tbsp) and mix until coated (using frozen cranberries: do not let them thaw). 
    • Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). Transfer the batter to the bundt pan. 
    • Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes before transferring the cake/baking rack to finish cooling.

    Glaze

    • In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more juice. Spread glaze over cooled cake.

    Garnish with Sugared Cranberries. Slice and enjoy!

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      Sugared Cranberries

      Crystalized naturally fresh candied cranberry are gorgeous seasonal complement to any dessert that add beauty and flavor to a wide variety of dessert options. Perfect as a topper these little sweet tarts burst with natural juices and are pretty good standalone. I put the leftovers for desserts like the Christmas cheesecake or Christmas cake in a small bowl as a side option for anyone that loves cranberries. They have a frosted candied look that encapsulate the bright red cranberries for a wonderful flavored treat anyone can enjoy. This is a simple to follow recipe that adds excitement and visual appeal to the holiday table. We hope you decide to give this a try to see for yourself just how delicious this seasonal dessert really is.

      Watch the video and follow the instructions below to have this sophisticated yet beautiful holiday homemade classic on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to enjoy this with a nice cup of coffee. Share something special with your friends and family this Christmas season by serving them this instant classic. Thanks for visiting and see you again soon.

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      In a sauce pan; add 1 c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens.

      Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. Be careful not letting the cranberries burst. 

      Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour. 

      Place sticky cranberries in a container and add the other 1 cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. 

      Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.

      Enjoy!

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      Sugared Cranberries

      Crystalized naturally fresh candied cranberries are gorgeous seasonal complement to any dessert.
      No ratings yet
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      Prep Time 10 minutes
      Total Time 10 minutes
      Course Dessert
      Cuisine American
      Servings 3 cups
      Calories

      Ingredients
        

      • 12 oz fresh cranberries
      • 2 cups granulated sugar (divided)
      • ½ cup water

      Instructions
       

      • In a sauce pan; add 1 c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. Be careful not letting the cranberries burst. Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour.
      • Place sticky cranberries in a container and add the other 1 cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.

      Enjoy!

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        Christmas Cheesecake (Cranberry Jam w/ White Chocolate Mousse)

        Smooth White Chocolate Mouse, cranberry jam with a rich thick cheesecake atop a buttery graham cracker crust and decorated with tasty crystalized naturally fresh cranberry candies make this a gorgeous holiday dessert that is a delicious Christmas red-ribbon winner every time. The cranberry jam and candies make for a beautifully tasty tart treat and give a nice balance to the creamy smooth white chocolate and cheesecake. The vibrant red of the cranberries in harmony with the elegance of the white chocolate mouse create a sophistication that you will serve very proudly. This cheesecake recipe is maybe one of my best so far. My family at this point have become very used to good food and they absolutely devoured this cheesecake saying it may be better than any I have ever made. The presentation of this seasonally inviting dessert will bring holiday joy to everyone that gets a slice. My family highly recommends this cranberry cheesecake. We hope you decide to give this a try to see for yourself just how delicious this seasonal dessert really is.

        Watch the video and follow the instructions below to have this sophisticated yet beautiful holiday homemade classic on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to enjoy this with a nice cup of coffee. Share something special with your friends and family this Christmas season by serving them this instant classic. Thanks for visiting and see you again soon.

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        Cranberry Jam

        Place the cranberries, sugar and vanilla extract in a sauce pan. Mix everything together then, turn the stove top heat to medium. Simmer for an additional 10-15 minutes until most of the juice evaporates. Make sure to stir every 4-5 minutes.

        Remove from heat source and let cool. 

        Sugared Cranberries 

        In a sauce pan; add ½ c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. 

        Be careful not letting the cranberries burst. 

        Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour. 

        Place sticky cranberries in a container and add the other ½ cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. 

        Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.

        Crust

        Preheat the oven to 325°F. Wrap the pan with foil- tear 2 very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. 

        Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

        Cheesecake Batter

        In bowl or kitchen aid: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 3 separate bowls with each egg ready to use. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and mix everything together until smooth.

        Bake

        Add half of the cranberry jam on top of the crust.

        Use a spatula to transfer the cheesecake batter on top of the cranberry jam. 

        Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. Carefully place the pan in the center of the preheat oven.

        Cook for 75 minutes at 325°F. Turn off the oven. Then, open the oven door approx. 1″-2″, leaving the cheesecake undisturbed for 1 hour. Lastly, remove cheesecake from the oven.

        Slowly and carefully remove the aluminum foil from the pan.

        White Chocolate Mousse 

        Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped white chocolate to the glass bowl. Stir until smooth. Remove bowl from stovetop. Add cream cheese and vanilla extract to the bowl. Mix everything together until smooth.

        In a separate bowl: add cold whipping cream and beat on medium until soft peaks form. Add white chocolate mixture to the whipped cream.

        Gently fold them together with a spatula and mix until well combined. Place the mousse in the refrigerator until ready to use.

        Refrigerate 

        After the cheesecake has been baked. 

        Add the rest of the cranberry jam on top of the cheesecake, leaving ½” boarders around the edges.

        Add and spread the white chocolate mousse on top of the jam. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator). 

        Decorate

        Use a knife to loosen the cheesecake from the springform. Then, place sugared cranberries in the center of the cheesecake.

        Place the cream in a tipped pastry bag and decorate around the cranberries.

        Serve & Enjoy!

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        Christmas Cheesecake (Cranberry Jam White Chocolate Mousse)

        Lavish Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse features gorgeous seasonal colors that create the perfect balance of sweet rich flavors and subtle tartness making this perfect for your holiday celebrations.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 35 minutes
        Cook Time 1 hour 15 minutes
        Total Time 1 hour 45 minutes
        Course Dessert
        Cuisine American
        Servings 10
        Calories

        Equipment

        • 8" Springform Pan

        Ingredients
          

        Cranberry Jam

        • 3 cups fresh or frozen cranberries 12 oz bag
        • ¾ cup granulated sugar
        • 1 tsp vanilla extract

        Sugared Cranberries

        • 1 ½ cups fresh cranberries 6 oz
        • 1 cup granulated sugar (divided)
        • ¼ cup water

        Crust

        • 15 full sheets graham crackers about 2 cups
        • 6 tbsp brown sugar
        • ¼ cup unsalted butter melted

        Cheesecake

        • 24 oz cream cheese (softened)
        • ½ cup granulated sugar
        • ½ cup sour cream
        • 2 tbsp cornstarch
        • 1 tsp lemon juice
        • 1 tsp vanilla extract
        • â…› tsp salt
        • 3 large eggs room temperature

        White Chocolate Mousse

        • 8 oz white chocolate baking bar
        • 4 oz cream cheese (softened)
        • 1 tsp vanilla extract
        • 1 cup heavy whipping cream

        Whipped Cream

        • 1 cup heavy whipping cream
        • 2 tbsp powdered sugar

        Instructions
         

        Cranberry Jam

        • Place the cranberries, sugar and vanilla extract in a sauce pan. Mix everything together then, turn the stove top heat to medium. Simmer for an additional 10-15 minutes until most of the juice evaporates. Make sure to stir every 4-5 minutes. Remove from heat source and let cool.

        Sugared Cranberries

        • In a sauce pan; add ½ c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. Be careful not letting the cranberries burst. Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour.
        • Place sticky cranberries in a container and add the other ½ cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.

        Crust

        • Preheat the oven to 325°F. Wrap the pan with foil- tear 2 very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
        • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

        Cheesecake Batter

        • In bowl or kitchenaid: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth.
        • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 3 separate bowls with each egg ready to use. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and mix everything together until smooth.

        Bake

        • Add half of the cranberry jam on top of the crust. Use a spatula to transfer the cheesecake batter on top of the cranberry jam. 
        • Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
        • Carefully place the pan in the center of the preheat oven. Cook for 75 minutes at 325°F. Turn off the oven. Then, open the oven door approx. 1"-2", leaving the cheesecake undisturbed for 1 hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the pan.

        White Chocolate Mousse

        • Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped white chocolate to the glass bowl. Stir until smooth. Remove bowl from stovetop. Add cream cheese and vanilla extract to the bowl. Mix everything together until smooth.
        • In a separate bowl: add cold whipping cream and beat on medium until soft peaks form. Add white chocolate mixture to the whipped cream. Gently fold them together with a spatula and mix until well combined. Place the mousse in the refrigerator until ready to use.

        Refrigerate

        • After the cheesecake has been baked. Add the rest of the cranberry jam on top of the cheesecake, leaving ½" boarders around the edges. Add and spread the white chocolate mousse on top of the jam.
        • Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).

        Heavy Whipped Cream

        • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form.

        Decorate

        • Use a knife to loosen the cheesecake from the springform. Then, place sugared cranberries in the center of the cheesecake. Place the cream in a tipped pastry bag and decorate around the cranberries.

        Serve & Enjoy!

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          Easy Vanilla Ice Cream (no eggs)

          Made from scratch Vanilla Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with vanilla and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. 

          Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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          In a pan/pot: sugar & heavy whipping cream and whisk. Cook on low-medium for 3-5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Add whole milk, vanilla extract and salt. Whisk everything together. 

          Transfer the vanilla cream to a container. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

          Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min.

          Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve & enjoy!

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          Easy Vanilla Ice Cream (no eggs)

          Old fashioned Vanilla Ice Cream in a simply delicious easy to follow recipe.
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          Prep Time 5 minutes
          Total Time 5 minutes
          Course Dessert
          Cuisine American
          Servings 6
          Calories

          Equipment

          Ingredients
            

          • 1 ½ cups whole milk
          • 1 ½ cups heavy whipping cream
          • ¾ cup sugar
          • 1 tbsp vanilla extract
          • â…› tsp salt

          Instructions
           

          • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
          • In a pan/pot: sugar & heavy whipping cream and whisk. Cook on low-medium for 3-5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Add whole milk, vanilla extract and salt. Whisk everything together.
          • Transfer the vanilla cream to a container. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
          • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve & enjoy!

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            Pumpkin Cream Cheese Loaf with Pepitas Streusel

            Soft moist Pumpkin Cream Cheese Loaf with Pepitas Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal loaf is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Loaf like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a small slice and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

            Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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            Streusel

            In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            Cream Cheese 

            In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

            Loaf

            In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix. 

            Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top. 

            Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. 

            Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

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            Pumpkin Cream Cheese Loaf with Pepitas Streusel

            Pumpkin cream cheese Loaf with Pipits Streusel is laced with sweetness that provides a variety of delicious flavors for this sharable dessert baked good.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 1 hour
            Total Time 1 hour 10 minutes
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 9" x 5" Loaf Pan

            Ingredients
              

            Crumb

            • ½ cup all-purpose flour
            • ¼ cup brown sugar
            • ¼ cup unsalted butter melted
            • 1 tsp pumpkin spice
            • ¼ tsp salt

            Cream Cheese

            • 8 oz cream cheese room temperature
            • ¼ cup granulated sugar
            • 1 tsp vanilla extract
            • 1 large egg room temperature

            Loaf

            • 1 ½ cup (215g) all-purpose flour
            • ½ cup granulated sugar
            • ½ cup brown sugar
            • ½ cup vegetable or canola oil 
            • 2 tsp pumpkin spice
            • 1 tsp baking powder
            • 1 tsp vanilla extract
            • ½ tsp salt
            • ½ tsp ground cinnamon
            • ½ tsp baking soda
            • 2 large eggs room temperature
            • 15 oz pumpkin puree (not pumpkin filling)

            Topping

            • â…“ cup pepitas (pumpkin seeds)

            Instructions
             

            • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.

            Streusel

            • In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            Cream Cheese

            • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

            Loaf

            • In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
            • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
            • Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top.
            • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

            Slice and enjoy!

              Video

              Keyword best pumpkin cream cheese loaf with pepitas streusel, easy pumpkin cream cheese loaf with pepitas streusel, pumpkin cream cheese loaf with pepitas streusel
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