Pumpkin Bread with Cream Cheese Filling
From shandy 16 years ago
- 75 minutes to make
- Serves 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 See less
Ingredients
- 3 1/2 c. flour shopping list
- 2 T. baking soda shopping list
- 1 1/2 t. salt shopping list
- 2 t. cinnamon shopping list
- 1 t. nutmeg shopping list
- 3 c. granulated sugar shopping list
- 1 c. vegetable oil shopping list
- 4 eggs shopping list
- 2/3 c. water shopping list
- 2 c. pumpkin puree shopping list
- Filling: shopping list
- 8 ounces cream cheese, softened shopping list
- 1 egg shopping list
- 1/2 c. granulated sugar shopping list
- 1/2 c. chopped pecans shopping list
How to make it
- Mix filling ingredients in order listed and set aside.
- Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well.
- Pour 1/2 of batter into 2 greased and floured 9 x 5-inch loaf pans.
- Next, pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter.
- 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.
- Cool before removing from pans.
Before Going into Oven
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" It was excellent "