Pumpkin Cream Cheese Bread Recipe Recipe For Deviled

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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

CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

This easy pumpkin and cake mix bread gets an eye-catching swirl when it's stuffed with a creamy, cheesecake filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 teaspoons pumpkin pie spice
4 eggs
6 oz (from 8-oz package) cream cheese, softened
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
  • In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
  • In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
  • Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
  • Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 11 g, TransFat 0 g

PUMPKIN BREAD WITH CREAM CHEESE FILLING



Pumpkin Bread With Cream Cheese Filling image

My fiance and I love pumpkin breads, and he especially loves cream cheese, so when I spotted this recipe on another site I knew I had to share it. I prefer walnuts, but using pecans will give a sweeter flavor. NOTE: The directions say to process the cream cheese filling in a food processor, but I've also used a hand mixer with good results. Prep time is approximate.

Provided by Lynne M

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 17

1 (8 ounce) package cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 1/2 tablespoons all-purpose flour
1 cup pecans or 1 cup walnuts, toasted
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups granulated sugar
1 cup unsalted butter, melted and cooled
1 (15 ounce) can pumpkin puree (NOT the kind with the spices already added!)
1/2 cup water or 1/2 cup milk
1 1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 228.9, Fat 11.8, SaturatedFat 5.7, Cholesterol 62.7, Sodium 140.6, Carbohydrate 28.1, Fiber 0.8, Sugar 16.1, Protein 3.7

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