Pumpkin Bread With Cream Cheese Filling |
|
 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
I made this for my 2007 Thanksgiving Day Munchie Dishes. Served toasted with a swirl of softened cream cheese for breakfast the next morning is a great way to start out the day! This recipe makes two loaves and the bread is very moist and flavorful! Read more ! A keeper for the holidays =D Ingredients:
3 1/2 c. flour |
2 t. baking soda |
1 1/2 t. salt |
2 t. cinnamon |
1 t. nutmeg |
3 c. granulated sugar |
1 c. vegetable oil |
4 eggs |
2/3 c. water |
2 c. pumpkin puree |
filling |
8 ounces cream cheese, softened |
1 egg |
1/2 c. granulated sugar |
1/2 c. chopped pecans |
Directions:
1. Mix filling ingredients in order listed and set aside.
2. Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well.
3. Pour 1/2 of batter into 2 greased and floured 9 x 5-inch loaf pans.
4. Next, pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter.
5. Bake at 350 degrees F. for 1 hour and 15 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
6. Cool before removing from pans.
|
|