Pumpkin Cream Cheese Bread Delightful Fall Recipe

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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3/4 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice I love using a mix of flours. All-purpose flour gives the bread a light texture. Whole wheat flour adds a bit of heartiness and flavor. Baking powder and baking soda help the bread rise perfectly. Spices are key! I use ground cinnamon, nutmeg, and ginger to bring warmth. Each spice adds a unique taste that screams fall. The sugars sweeten the bread. Granulated sugar is light and helps with texture. Brown sugar adds a hint of caramel flavor. Both work together well. Pumpkin puree is the star! It gives moisture and rich color. Vegetable oil keeps the bread soft and tender. You need eggs for binding. They help the bread hold its shape. Vanilla extract adds a lovely aroma. For the cream cheese filling, I use softened cream cheese. It creates a creamy center. I mix in powdered sugar and lemon juice for sweetness and brightness. This filling makes each bite special! First, preheat your oven to 350°F (175°C). This heat helps the bread rise well. Next, take a 9x5-inch loaf pan. Grease it with some butter or oil. You can also line it with parchment paper. This makes it easy to remove the bread later. In a medium bowl, add the all-purpose flour and whole wheat flour. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Use a whisk to mix these dry ingredients well. Make sure everything is combined and no lumps are left. Set this bowl aside. Now, grab a large bowl. Pour in the granulated sugar and brown sugar. Add the vegetable oil. Use a whisk to blend these ingredients until they are smooth. Then, add the pumpkin puree, eggs, and vanilla extract. Beat the mixture until it looks nice and creamy. Take the dry mixture and slowly add it to the wet mixture. Stir gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix. If you mix too much, the bread may become tough. In a small bowl, place the softened cream cheese. Add the powdered sugar and lemon juice. Blend these ingredients with a fork or small mixer. Mix until it is silky and smooth. This filling will add a delicious touch to your bread. Pour half of the pumpkin bread batter into the prepared loaf pan. Then, scoop spoonfuls of the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the batter. Pour the remaining pumpkin batter on top. Swirl the top again to create a pretty marbled effect. Now it's time to bake! Place the loaf pan in the preheated oven. Bake for 60-65 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. After baking, let the bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. This helps the bread set well. Once cooled, slice it up and enjoy! - Achieving the best texture: To get a soft and moist bread, make sure not to overmix. Mix until just combined. This keeps the bread light and fluffy. Using a mix of all-purpose and whole wheat flour adds depth, too. - Swirling techniques for cream cheese: For that perfect swirl of cream cheese, use a knife or a toothpick. Drop spoonfuls of the cream cheese mix on top of the batter. Then, gently swirl it in with your knife. Don’t mix too much; you want to see the pretty marbled look. - Overmixing: Be careful not to stir the batter too much. Overmixing can make the bread dense and tough. - Incorrect baking time: Baking too long can dry out the bread. Check for doneness with a toothpick. If it comes out clean, your bread is ready to cool. - Best drinks and sides for serving: Enjoy this bread with a warm cup of coffee or tea. It pairs well with pumpkin spice lattes, too. For a side, try it with a dollop of whipped cream cheese or a sprinkle of cinnamon. A fresh fruit salad also adds a nice touch. {{image_2}} If you need gluten-free options, use a gluten-free all-purpose flour blend. This swap keeps the bread light. For dairy-free needs, replace cream cheese with a dairy-free cream cheese spread. Look for brands that taste rich and creamy. You can add chocolate chips for a sweet twist. Dark chocolate pairs well with pumpkin. Nuts like walnuts or pecans add crunch and flavor. For seasonal spice, try adding allspice or cloves. These spices give your bread a warm and cozy taste. You can make mini loaves or muffins for easy sharing. These bite-sized treats are perfect for gatherings. For a fun twist, top the bread with whipped cream cheese and a sprinkle of cinnamon. You can also drizzle maple syrup on slices for added sweetness. You can store leftover Pumpkin Cream Cheese Bread at room temperature or in the fridge. If you plan to eat it within a few days, keep it in an airtight container at room temperature. This keeps the bread soft and fresh. For longer storage, place it in the fridge. It will last up to a week this way. Just remember, cold air can dry out the bread, so wrap it well. Freezing is a great option if you want to save some bread for later. First, let the bread cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. After that, put the slices in a freezer-safe bag. This helps prevent freezer burn. You can freeze the bread for up to three months. When you want to eat it, just take a slice out! Reheating Pumpkin Cream Cheese Bread is easy. For the best results, use a toaster oven or regular oven. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet. Heat it for about 10 minutes. This warms it up and keeps it soft. If you use a microwave, heat it in short bursts of about 10-15 seconds. Be careful not to overheat, or it may become dry. Enjoy your warm slice! Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. However, it needs more prep. You must peel, seed, and cook it first. This can take time. Canned pumpkin is easy and quick. It is also consistent in texture and flavor. If you want a smooth bread, go for canned. Pumpkin Cream Cheese Bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. You might notice signs of spoilage, like mold or an off smell. If you see either, toss it out. For longer storage, put it in the fridge. It can last up to a week there. Yes, making this bread a day ahead is a great idea. It lets the flavors blend more. To do this, bake the bread and let it cool completely. Wrap it tightly in plastic wrap. Store it at room temperature or in the fridge. This keeps it fresh and moist. Absolutely! Pumpkin Cream Cheese Bread is perfect for gifts. To wrap it, use parchment paper and twine for a rustic look. You can also use a simple box. Add a tag with baking details or a sweet note. People love homemade gifts, especially baked treats! This blog post covers everything you need to know about making Pumpkin Cream Cheese Bread. We explored the key ingredients, step-by-step instructions, and helpful tips for perfect results. Remember to pay attention to mixing and baking times to avoid common mistakes. Also, feel free to experiment with variations and storage methods. With these insights, you can bake a delicious loaf that delights everyone. Enjoy sharing your tasty treats and savoring each bite of your delicious creation!

WANT TO SAVE THIS RECIPE?

Are you ready to embrace the cozy flavors of fall? This Pumpkin Cream Cheese Bread will fill your kitchen with warmth and deliciousness. With a perfect blend of spices and a smooth cream cheese swirl, this bread is a must-try. Whether you’re baking for yourself or sharing with friends, this easy recipe will delight everyone. Let’s dive into the ingredients and get started on this seasonal treat!

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Ingredients

Detailed List of Ingredients

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/2 cup granulated sugar

– 1/2 cup brown sugar, packed

– 1/2 cup vegetable oil

– 3/4 cup canned pumpkin puree

– 2 large eggs

– 1 teaspoon vanilla extract

– 4 oz cream cheese, softened

– 1/4 cup powdered sugar

– 1 tablespoon lemon juice

I love using a mix of flours. All-purpose flour gives the bread a light texture. Whole wheat flour adds a bit of heartiness and flavor. Baking powder and baking soda help the bread rise perfectly.

Spices are key! I use ground cinnamon, nutmeg, and ginger to bring warmth. Each spice adds a unique taste that screams fall.

The sugars sweeten the bread. Granulated sugar is light and helps with texture. Brown sugar adds a hint of caramel flavor. Both work together well.

Pumpkin puree is the star! It gives moisture and rich color. Vegetable oil keeps the bread soft and tender.

You need eggs for binding. They help the bread hold its shape. Vanilla extract adds a lovely aroma.

For the cream cheese filling, I use softened cream cheese. It creates a creamy center. I mix in powdered sugar and lemon juice for sweetness and brightness. This filling makes each bite special!

Step-by-Step Instructions

Prepping the Oven and Pan

First, preheat your oven to 350°F (175°C). This heat helps the bread rise well. Next, take a 9×5-inch loaf pan. Grease it with some butter or oil. You can also line it with parchment paper. This makes it easy to remove the bread later.

Mixing Dry Ingredients

In a medium bowl, add the all-purpose flour and whole wheat flour. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Use a whisk to mix these dry ingredients well. Make sure everything is combined and no lumps are left. Set this bowl aside.

Combining Wet Ingredients

Now, grab a large bowl. Pour in the granulated sugar and brown sugar. Add the vegetable oil. Use a whisk to blend these ingredients until they are smooth. Then, add the pumpkin puree, eggs, and vanilla extract. Beat the mixture until it looks nice and creamy.

Integrating Dry and Wet Mixtures

Take the dry mixture and slowly add it to the wet mixture. Stir gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix. If you mix too much, the bread may become tough.

Preparing the Cream Cheese Filling

In a small bowl, place the softened cream cheese. Add the powdered sugar and lemon juice. Blend these ingredients with a fork or small mixer. Mix until it is silky and smooth. This filling will add a delicious touch to your bread.

Assembling the Bread Batter

Pour half of the pumpkin bread batter into the prepared loaf pan. Then, scoop spoonfuls of the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the batter. Pour the remaining pumpkin batter on top. Swirl the top again to create a pretty marbled effect.

Baking Instructions

Now it’s time to bake! Place the loaf pan in the preheated oven. Bake for 60-65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready.

Cooling and Serving

After baking, let the bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. This helps the bread set well. Once cooled, slice it up and enjoy!

Tips & Tricks

Key Baking Tips

– Achieving the best texture: To get a soft and moist bread, make sure not to overmix. Mix until just combined. This keeps the bread light and fluffy. Using a mix of all-purpose and whole wheat flour adds depth, too.

– Swirling techniques for cream cheese: For that perfect swirl of cream cheese, use a knife or a toothpick. Drop spoonfuls of the cream cheese mix on top of the batter. Then, gently swirl it in with your knife. Don’t mix too much; you want to see the pretty marbled look.

Common Mistakes to Avoid

– Overmixing: Be careful not to stir the batter too much. Overmixing can make the bread dense and tough.

– Incorrect baking time: Baking too long can dry out the bread. Check for doneness with a toothpick. If it comes out clean, your bread is ready to cool.

Pairing Suggestions

– Best drinks and sides for serving: Enjoy this bread with a warm cup of coffee or tea. It pairs well with pumpkin spice lattes, too. For a side, try it with a dollop of whipped cream cheese or a sprinkle of cinnamon. A fresh fruit salad also adds a nice touch.

Variations

Ingredient Substitutions

If you need gluten-free options, use a gluten-free all-purpose flour blend. This swap keeps the bread light. For dairy-free needs, replace cream cheese with a dairy-free cream cheese spread. Look for brands that taste rich and creamy.

Flavor Additions

You can add chocolate chips for a sweet twist. Dark chocolate pairs well with pumpkin. Nuts like walnuts or pecans add crunch and flavor. For seasonal spice, try adding allspice or cloves. These spices give your bread a warm and cozy taste.

Different Serving Styles

You can make mini loaves or muffins for easy sharing. These bite-sized treats are perfect for gatherings. For a fun twist, top the bread with whipped cream cheese and a sprinkle of cinnamon. You can also drizzle maple syrup on slices for added sweetness.

Storage Info

How to Store Leftovers

You can store leftover Pumpkin Cream Cheese Bread at room temperature or in the fridge. If you plan to eat it within a few days, keep it in an airtight container at room temperature. This keeps the bread soft and fresh. For longer storage, place it in the fridge. It will last up to a week this way. Just remember, cold air can dry out the bread, so wrap it well.

Freezing Instructions

Freezing is a great option if you want to save some bread for later. First, let the bread cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. After that, put the slices in a freezer-safe bag. This helps prevent freezer burn. You can freeze the bread for up to three months. When you want to eat it, just take a slice out!

Reheating Tips

Reheating Pumpkin Cream Cheese Bread is easy. For the best results, use a toaster oven or regular oven. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet. Heat it for about 10 minutes. This warms it up and keeps it soft. If you use a microwave, heat it in short bursts of about 10-15 seconds. Be careful not to overheat, or it may become dry. Enjoy your warm slice!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. However, it needs more prep. You must peel, seed, and cook it first. This can take time. Canned pumpkin is easy and quick. It is also consistent in texture and flavor. If you want a smooth bread, go for canned.

How long does Pumpkin Cream Cheese Bread last?

Pumpkin Cream Cheese Bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. You might notice signs of spoilage, like mold or an off smell. If you see either, toss it out. For longer storage, put it in the fridge. It can last up to a week there.

Can I make this bread a day in advance?

Yes, making this bread a day ahead is a great idea. It lets the flavors blend more. To do this, bake the bread and let it cool completely. Wrap it tightly in plastic wrap. Store it at room temperature or in the fridge. This keeps it fresh and moist.

Is this recipe suitable for gift-giving?

Absolutely! Pumpkin Cream Cheese Bread is perfect for gifts. To wrap it, use parchment paper and twine for a rustic look. You can also use a simple box. Add a tag with baking details or a sweet note. People love homemade gifts, especially baked treats!

This blog post covers everything you need to know about making Pumpkin Cream Cheese Bread. We explored the key ingredients, step-by-step instructions, and helpful tips for perfect results. Remember to pay attention to mixing and baking times to avoid common mistakes. Also, feel free to experiment with variations and storage methods. With these insights, you can bake a delicious loaf that delights everyone. Enjoy sharing your tasty treats and savoring each bite of your delicious creation!

- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3/4 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice I love using a mix of flours. All-purpose flour gives the bread a light texture. Whole wheat flour adds a bit of heartiness and flavor. Baking powder and baking soda help the bread rise perfectly. Spices are key! I use ground cinnamon, nutmeg, and ginger to bring warmth. Each spice adds a unique taste that screams fall. The sugars sweeten the bread. Granulated sugar is light and helps with texture. Brown sugar adds a hint of caramel flavor. Both work together well. Pumpkin puree is the star! It gives moisture and rich color. Vegetable oil keeps the bread soft and tender. You need eggs for binding. They help the bread hold its shape. Vanilla extract adds a lovely aroma. For the cream cheese filling, I use softened cream cheese. It creates a creamy center. I mix in powdered sugar and lemon juice for sweetness and brightness. This filling makes each bite special! First, preheat your oven to 350°F (175°C). This heat helps the bread rise well. Next, take a 9x5-inch loaf pan. Grease it with some butter or oil. You can also line it with parchment paper. This makes it easy to remove the bread later. In a medium bowl, add the all-purpose flour and whole wheat flour. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Use a whisk to mix these dry ingredients well. Make sure everything is combined and no lumps are left. Set this bowl aside. Now, grab a large bowl. Pour in the granulated sugar and brown sugar. Add the vegetable oil. Use a whisk to blend these ingredients until they are smooth. Then, add the pumpkin puree, eggs, and vanilla extract. Beat the mixture until it looks nice and creamy. Take the dry mixture and slowly add it to the wet mixture. Stir gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix. If you mix too much, the bread may become tough. In a small bowl, place the softened cream cheese. Add the powdered sugar and lemon juice. Blend these ingredients with a fork or small mixer. Mix until it is silky and smooth. This filling will add a delicious touch to your bread. Pour half of the pumpkin bread batter into the prepared loaf pan. Then, scoop spoonfuls of the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the batter. Pour the remaining pumpkin batter on top. Swirl the top again to create a pretty marbled effect. Now it's time to bake! Place the loaf pan in the preheated oven. Bake for 60-65 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. After baking, let the bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. This helps the bread set well. Once cooled, slice it up and enjoy! - Achieving the best texture: To get a soft and moist bread, make sure not to overmix. Mix until just combined. This keeps the bread light and fluffy. Using a mix of all-purpose and whole wheat flour adds depth, too. - Swirling techniques for cream cheese: For that perfect swirl of cream cheese, use a knife or a toothpick. Drop spoonfuls of the cream cheese mix on top of the batter. Then, gently swirl it in with your knife. Don’t mix too much; you want to see the pretty marbled look. - Overmixing: Be careful not to stir the batter too much. Overmixing can make the bread dense and tough. - Incorrect baking time: Baking too long can dry out the bread. Check for doneness with a toothpick. If it comes out clean, your bread is ready to cool. - Best drinks and sides for serving: Enjoy this bread with a warm cup of coffee or tea. It pairs well with pumpkin spice lattes, too. For a side, try it with a dollop of whipped cream cheese or a sprinkle of cinnamon. A fresh fruit salad also adds a nice touch. {{image_2}} If you need gluten-free options, use a gluten-free all-purpose flour blend. This swap keeps the bread light. For dairy-free needs, replace cream cheese with a dairy-free cream cheese spread. Look for brands that taste rich and creamy. You can add chocolate chips for a sweet twist. Dark chocolate pairs well with pumpkin. Nuts like walnuts or pecans add crunch and flavor. For seasonal spice, try adding allspice or cloves. These spices give your bread a warm and cozy taste. You can make mini loaves or muffins for easy sharing. These bite-sized treats are perfect for gatherings. For a fun twist, top the bread with whipped cream cheese and a sprinkle of cinnamon. You can also drizzle maple syrup on slices for added sweetness. You can store leftover Pumpkin Cream Cheese Bread at room temperature or in the fridge. If you plan to eat it within a few days, keep it in an airtight container at room temperature. This keeps the bread soft and fresh. For longer storage, place it in the fridge. It will last up to a week this way. Just remember, cold air can dry out the bread, so wrap it well. Freezing is a great option if you want to save some bread for later. First, let the bread cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. After that, put the slices in a freezer-safe bag. This helps prevent freezer burn. You can freeze the bread for up to three months. When you want to eat it, just take a slice out! Reheating Pumpkin Cream Cheese Bread is easy. For the best results, use a toaster oven or regular oven. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet. Heat it for about 10 minutes. This warms it up and keeps it soft. If you use a microwave, heat it in short bursts of about 10-15 seconds. Be careful not to overheat, or it may become dry. Enjoy your warm slice! Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. However, it needs more prep. You must peel, seed, and cook it first. This can take time. Canned pumpkin is easy and quick. It is also consistent in texture and flavor. If you want a smooth bread, go for canned. Pumpkin Cream Cheese Bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. You might notice signs of spoilage, like mold or an off smell. If you see either, toss it out. For longer storage, put it in the fridge. It can last up to a week there. Yes, making this bread a day ahead is a great idea. It lets the flavors blend more. To do this, bake the bread and let it cool completely. Wrap it tightly in plastic wrap. Store it at room temperature or in the fridge. This keeps it fresh and moist. Absolutely! Pumpkin Cream Cheese Bread is perfect for gifts. To wrap it, use parchment paper and twine for a rustic look. You can also use a simple box. Add a tag with baking details or a sweet note. People love homemade gifts, especially baked treats! This blog post covers everything you need to know about making Pumpkin Cream Cheese Bread. We explored the key ingredients, step-by-step instructions, and helpful tips for perfect results. Remember to pay attention to mixing and baking times to avoid common mistakes. Also, feel free to experiment with variations and storage methods. With these insights, you can bake a delicious loaf that delights everyone. Enjoy sharing your tasty treats and savoring each bite of your delicious creation!

Pumpkin Cream Cheese Bread

Indulge in the deliciousness of homemade Pumpkin Cream Cheese Bread! This easy recipe blends warm spices and creamy cheese for the perfect cozy treat. With simple ingredients like pumpkin puree and spices, you can create a delightful loaf in no time. Bake a loaf, slice it up, and impress your loved ones. Ready to savor this fall favorite? Click to explore the full recipe and make your kitchen smell heavenly!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3/4 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon lemon juice

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      In another large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined.

        Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and beat until smooth.

          Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix.

            In a small bowl, blend the softened cream cheese, powdered sugar, and lemon juice until silky smooth.

              Pour half of the pumpkin bread batter into the prepared loaf pan, then scoop spoonfuls of the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the batter.

                Pour the remaining pumpkin batter on top and swirl the top with the knife to create a marbled effect.

                  Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 slices

                        - Presentation Tips: Serve the bread sliced on a wooden board, garnished with a sprinkle of cinnamon and a dollop of whipped cream cheese on the side for an extra touch. Enjoy with a cup of coffee or tea!

                          WANT TO SAVE THIS RECIPE?