Recipe
Pumpkin Bread With Cream Cheese Filling Recipe
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Shandy / All my dishes 10 months, 2 weeks ago
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... More
Prep:15m Cook:75m Servings:16
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 Shandy |
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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
- 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.
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rosemaryblue 10 months, 2 weeks ago said:
Sounds so delicious! Love the idea of toasting it.
zena824 10 months, 2 weeks ago said:
This sounds good... I make pumpkin bread all the time but have never made it with cream cheese... this sounds great..
mcgg1394 10 months, 2 weeks ago said:
Yummy! love pumpkin and cream cheese. thanks for the recipe.
trigger 9 months, 1 week ago said:
Great on a cold winter night after dinner with some tea.
Love the photos too.
debra47 8 months, 3 weeks ago said:
Recipe sounds divine!
gapeach55 2 days, 22 hours ago said:
This sounds very yummy! Pumpkin bread is my favorite.