Pumpkin Cream Cheese Bread Recipe Recipe For Chicken

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

Ingredients

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 MUFFINS

Pumpkin Cream Cheese Muffins image

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Provided by Barb

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 18

Ingredients

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g

GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING

Gluten-Free Pumpkin Bread and Cream Cheese Icing image

It is the best GF bread I have ever made.

Provided by dm5533

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

Ingredients

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
⅔ cup water
2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
1 cup gluten-free baking mix (such as Bisquick® Gluten Free®)
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
¼ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 49 g, Cholesterol 62.2 mg, Fat 20.1 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 297.7 mg, Sugar 42.8 g

CREAM CHEESE PUMPKIN BREAD RECIPE

Cream Cheese Pumpkin Bread Recipe image

Cut into this pumpkin bread to reveal the wonderful cream cheese filling! This Cream Cheese Pumpkin Bread Recipe is the perfect loaf for fall baking.

Provided by Deborah

Categories Quick Bread

Time 1h35m

Number Of Ingredients 15

Ingredients

1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup 2% milk
1/4 cup vegetable oil
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces cream cheese, at room temperature
1 large egg
2 tablespoons granulated sugar
2 tablespoons all-purpose flour

Steps:

Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs, milk and oil. Add the flour, pumpkin pie spice, baking soda, baking powder and salt and mix just until combined.
In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour and mix until combined.
Pour half of the pumpkin batter into the prepared baking dish. Carefully drop the cream cheese mixture over the pumpkin batter by the spoonful. Use an offset spatula to carefully spread the cream cheese mixture evenly over the batter. Carefully pour the remaining pumpkin batter over the top of the cream cheese mixture.
Place the loaf in the oven and bake until a tester inserted in the center comes out clean, 60-80 minutes. If the bread starts to get too brown, place a piece of foil over the top.
Let the bread cool for 5-10 minutes, then carefully remove from the loaf pan. Let the bread cool completely on a wire rack before serving.

Nutrition Facts : Calories 339 calories, Sugar 27 g, Sodium 288 mg, Fat 13 g, SaturatedFat 4 g, UnsaturatedFat 8 g, TransFat 0 g, Carbohydrate 50 g, Fiber 2 g, Protein 7 g, Cholesterol 77 mg