PUMPKIN CREAM CHEESE LOAF RECIPES

Name: Pumpkin Quick Loaf With Cream Cheese Filling
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2 8x4 loaf cakes
Ingredients: 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)

PUMPKIN QUICK LOAF WITH CREAM CHEESE FILLING RECIPE ...

Pumpkin Quick Loaf With Cream Cheese Filling Recipe ... 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!

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 2 8x4 loaf cakes

Number Of Ingredients 17

Ingredients

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, FatContent 101.9, SaturatedFatContent 31.6, CholesterolContent 404, SodiumContent 1688.2, CarbohydrateContent 293.3, FiberContent 4.2, SugarContent 204.7, ProteinContent 28

PUMPKIN LOAF RECIPE | ALLRECIPES

Pumpkin Loaf Recipe | Allrecipes image

The cream cheese contributes to the excellence of this loaf.

Provided by Carol

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 -9x5x3 inch loaf

Number Of Ingredients 12

Ingredients

4 ounces cream cheese, softened
¼ cup margarine
1?¼ cups white sugar
2 eggs
1 cup canned pumpkin
1?¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

Nutrition Facts : Calories 264.5 calories, CarbohydrateContent 37.5 g, CholesterolContent 41.4 mg, FatContent 11.3 g, FiberContent 1.5 g, ProteinContent 4.7 g, SaturatedFatContent 3.3 g, SodiumContent 345.2 mg, SugarContent 21.8 g

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