ELIZABETH’S CREAM CHEESE FILLED PUMPKIN BREAD

ELIZABETH’S CREAM CHEESE FILLED PUMPKIN BREAD

ELIZABETH’S CREAM CHEESE-FILLED PUMPKIN BREAD

ELIZABETH'S CREAM CHEESE FILLED PUMPKIN BREAD

ELIZABETH’S CREAM CHEESE FILLED PUMPKIN BREAD

Course Baking recipes

Ingredients
  

Cream cheese filling

  • 1 8 oz. packageof cream cheese,softened
  • 1/2 cup granulatedsugar
  • 1 tbsp all-purpose flour
  • 1 egg
  • 1 tsp vanilla

Bread

  • 1 + 2/3 cups all-purposeflour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin piespice
  • 1/2 cup vegetable oil
  • 1 + 1/2 cups granulatedsugar
  • 2 eggs
  • 1 cup pumpkin puree

Instructions
 

  • Preheat oven to 325°. Spray a 9×5 inchloaf pan with nonstick spray.

For the cream cheese middle:

  • In a medium bowl, combine thecream cheese, sugar, flour, eggs andvanilla and beat until smooth.Set aside.

For the bread:

  • In a medium bowl, whisk together theflour, baking soda, salt, cinnamon,nutmeg and pumpkin pie spice.Set aside.
  • In a large bowl, mix together thevegetable oil, sugar, eggs andpumpkin puree until well combined.
  • Add the flour mixture to the pumpkinmixture a little at a time, stir untilevenly combined.
  • Pour 1 + 1/2 cups of the batter into theprepared loaf pan. Spoon the creamcheese mixture over the top of thislayer and spread evenly, then add theremaining batter.
  • Bake for 65 minutes or until atoothpick inserted into the centercomes out clean. Cool in pan for 15minutes before removing.
Keyword Cookbook, ELIZABETH’S CREAM CHEESE FILLED PUMPKIN BREAD
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