Pumpkin Bread With Cream Cheese Filling Recipes

PUMPKIN SWIRL BREAD

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

PUMPKIN CHEESE BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
• In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
• Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
• Slice and serve.
• Enjoy!

PUMPKIN BREAD WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour two 9 x 5 x 3 inch loaf pans. Set aside.
• TO TOAST NUTS: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until brown and fragrant. Cool completely, and then chop coarsely. Set aside.
• CREAM CHEESE FILLING: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs one at a time, processing just until incorporated. Do not over process! Stir in the flour. Set aside.
• PUMPKIN BREAD: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
• Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix! Doing so will make the bread tough.
• Divide the batter in half. Take one half and divide it evenly between the two prepared pans.
• Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops.
• Top with the remaining half of batter.
• Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Leftovers -- if you have any! -- should be stored in the refrigerator, or frozen for later use.

PUMPKIN QUICK LOAF WITH CREAM CHEESE FILLING

Steps:

• Set oven to 325 degrees.
• Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
• In a med bowl, combine all filling ingredients until smooth; set aside.
• In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
• In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
• Stir the pumpkin mixture into the flour mixture just until combined.
• Fold in nuts, if using.
• Pour half of the pumpkin bread batter evenly into prepared loaf pans.
• Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
• Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
• Cool in pans for 10-15 minutes.
• Remove to a rack to cool completely.
• Store loaf bread in fridge, wrapped tightly.