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Pumpkin Bread With Cream Cheese Filling Recipe

Pumpkin Bread With Cream Cheese Filling Recipe

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Ingredients:

Serving

1 (8 oz) package cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 1/2 tbsp all-purpose flour
1 cup pecans or 1 cup walnuts, toasted
3 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large eggs
2 cups granulated sugar
1 cup unsalted butter, melted and cooled
1 (15 oz) can pumpkin puree (not the kind with the spices already added!)
1/2 cup water or 1/2 cup milk
1 1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Butter and lightly flour two 9 x 5 x 3 inch loaf pans. Set aside.
TO TOAST NUTS: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until brown and fragrant. Cool completely, and then chop coarsely. Set aside.
CREAM CHEESE FILLING: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs one at a time, processing just until incorporated. Do not over process! Stir in the flour. Set aside.
PUMPKIN BREAD: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix! Doing so will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans.
Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops.
Top with the remaining half of batter.
Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Leftovers - if you have any! - should be stored in the refrigerator, or frozen for later use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1240.14 Kcal (5192 kJ)
Calories from fat	604.98 Kcal
		% Daily Value*
Total Fat	67.22g	103%
Cholesterol	272.54mg	91%
Sodium	594.82mg	25%
Potassium	422.48mg	9%
Total Carbs	147.59g	49%
Sugars	85.23g	341%
Dietary Fiber	6.18g	25%
Protein	18.62g	37%
Vitamin C	0.5mg	1%
Vitamin A	0.4mg	13%
Iron	3.1mg	17%
Calcium	127.5mg	13%

Amount Per 100 g
Calories	388.99 Kcal (1629 kJ)
Calories from fat	189.76 Kcal
		% Daily Value*
Total Fat	21.08g	103%
Cholesterol	85.49mg	91%
Sodium	186.57mg	25%
Potassium	132.52mg	9%
Total Carbs	46.29g	49%
Sugars	26.73g	341%
Dietary Fiber	1.94g	25%
Protein	5.84g	37%
Vitamin C	0.1mg	1%
Vitamin A	0.1mg	13%
Iron	1mg	17%
Calcium	40mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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