Pumpkin Quick Loaf With Cream Cheese Filling Recipes

GLUTEN-FREE CREAM CHEESE PUMPKIN PIE

Steps:

• Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
• In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
• In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.

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.

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-CREAM CHEESE MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
• Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth.
• Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside.
• Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth.
• Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.