Pumpkinharvestloafwithorangecreamcheesespread Recipes

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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

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

ORANGE PUMPKIN LOAF



Orange Pumpkin Loaf image

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2 eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
  • In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g

PUMPKIN QUICK LOAF WITH CREAM CHEESE FILLING



Pumpkin Quick Loaf With Cream Cheese Filling image

We love the taste of pumpkin in our house, and I bake with it all year long, these quick breads are just so moist and delicious, and with the addition of the cream cheese filling.....well, it just can't get any better!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h25m

Yield 2 8x4 loaf cakes

Number Of Ingredients 17

1 (8 ounce) package cream cheese, room temp
1/2 cup sugar
1 tablespoon flour
1 large eggs or 1 large extra large egg
1 tablespoon finely grated orange rind
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon clove
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup oil (not olive oil)
2 large eggs
1 1/2 cups sugar
1 cup chopped walnuts (optional)

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.

Nutrition Facts : Calories 2168.7, Fat 101.9, SaturatedFat 31.6, Cholesterol 404, Sodium 1688.2, Carbohydrate 293.3, Fiber 4.2, Sugar 204.7, Protein 28

PUMPKIN-ORANGE BREAD



Pumpkin-Orange Bread image

Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes one 9-by-5 inch loaf

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3 large eggs, room temperature
2 teaspoons grated orange zest, plus 1/4 cup fresh juice (from 1 large orange)
1 teaspoon pure vanilla extract
1/3 cup pepitas

Steps:

  • Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
  • In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
  • Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

PUMPKIN HARVEST LOAF WITH ORANGE CREAM CHEESE SPREAD



Pumpkin Harvest Loaf With Orange Cream Cheese Spread image

From the Robinhood flour website Posting for safe keeping I have finally made this. I skipped the frosting and made mini muffins. I got 40 minis . I added a smidge of allspice and a bit more nutmeg to the last half of the batter

Provided by wicked cook 46

Categories     < 4 Hours

Time 1h20m

Yield 1 loaf

Number Of Ingredients 17

125 g cream cheese, at room temperature
1/4 cup butter, softened
1 1/4 cups brown sugar, packed
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pumpkin puree
1 teaspoon orange rind, grated
3/4 cup raisins or 3/4 cup chopped dates
1/2 cup chopped nuts (optional)
125 g cream cheese
2 tablespoons icing sugar
1 teaspoon orange rind, grated

Steps:

  • BEAT cheese, butter, brown sugar and eggs together with electric mixer until light and creamy.
  • Combine next 6 dry ingredients.
  • Stir into creamed mixture alternately with pumpkin. Mix well.
  • Stir in orange rind, raisins and nuts. Spread in greased 9" x 5" (2 L) loaf pan.
  • BAKE at 350°F (180°C) for 50-60 minutes, or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes, then turn out onto rack and cool completely.
  • SPREAD.
  • BEAT cream cheese, icing sugar and ornage rind until well mixed . Store covered in refrigerator.
  • Once loaf has cooled then spread with the ornage cream cheese spread.

Nutrition Facts : Calories 3818.6, Fat 146.5, SaturatedFat 88, Cholesterol 820, Sodium 3935.8, Carbohydrate 587.5, Fiber 12.4, Sugar 379.8, Protein 59.2

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