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Watch as Better Homes and Gardens shows you this pumpkin dessert--two-layer pumpkin bread! This double-decker bread recipe makes for a perfect Thanksgiving dessert, but your family will be asking for it year-round. To start, preheat the oven to 350 degrees. Grease the bottoms and 1/2 an inch up the sides of two 9 x 5 x 3-inch loaf pans. Mix four ounces of an 8-ounce package of softened cream cheese with 1/4 cup of sugar in a medium bowl. Add an 8-ounce container of sour cream and one egg, beating everything well. Stir in two tablespoons of finely-chopped crystalized ginger. In a separate mixing bowl, combine three cups of flour, two teaspoons of baking soda, two teaspoons of ground cinnamon, one teaspoon of ground ginger, one teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Measure two cups of sugar into a separate large bowl, and add four eggs, a 15-ounce can of pumpkin, a cup of cooking oil, and 1/3 cup of water. Mix on low, and gradually add the flour until fully-combined. Spoon 1 1/2 cups of the batter into each pan. Divide the cream cheese mixture between the two pans, spreading it out evenly. Layer the last portion of the pumpkin batter on top of each cream cheese layer, baking them until a toothpick inserted into the center comes out clean--about one hour. Cool the pumpkin bread before removing from the pans, and store in the refrigerator overnight before slicing. This pumpkin bread recipe will keep for up to a week, but it definitely won't last that long! This fall recipe is irresistible!