 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 36 |
|
Ingredients:
filling |
2 packages (8 ounces each) cream cheese, softened |
1/4 cup sugar |
1 egg |
1 tablespoon milk |
bread |
3 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1 cup canola oil |
1 cup water |
4 eggs |
4 cups all-purpose flour |
4 teaspoons pumpkin pie spice |
2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground nutmeg |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1 cup chopped walnuts |
1 cup raisins |
1/2 cup chopped dates |
Directions:
1. Directions
2. In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.
3. In a large bowl, beat the sugar, pumpkin, oil, water and eggs.
4. Combine dry ingredients; gradually add to pumpkin mixture and mix well.
5. Stir in the nuts, raisins and dates.
6. Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans.
7. Spoon filling over batter.
8. Cover filling completely with remaining batter.
9. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. Wrap in foil; refrigerate until serving.
12. Yield: 3 loaves.
|
|