Pumpkin Cheese Bread Ii Recipes

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PUMPKIN CHEESE BREAD II



Pumpkin Cheese Bread II image

This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.

Provided by Tina Andre' Fox

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 15

Number Of Ingredients 15

1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
1 cup pumpkin puree
½ cup vegetable oil
2 eggs
1 ½ cups white sugar

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.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g

PUMPKIN-CREAM CHEESE BREAD



Pumpkin-Cream Cheese Bread image

With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield Makes 32 servings or 2 loaves, 16 servings each.

Number Of Ingredients 12

1/2 cup (1 stick) butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup pecan pieces

Steps:

  • Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
  • Pour into 2 greased and floured 9x5-inch loaf pans.
  • Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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