Layered Pumpkin Cream Cheese Bread
Recipe: #644
October 16, 2011
Categories: Breads, Pumpkin, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Quick Breads, Kid's Lunches, more
"One of my favorite pumpkin recipes! This makes two loaves and they freeze well"
Original is 24 servings
Ingredients
- FILLING
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- CAKE
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Nutritional
- Serving Size: 1 (60.9 g)
- Calories 174.7
- Total Fat - 6.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 34.7 mg
- Sodium - 165.8 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 0.9 g
- Sugars - 17.7 g
- Protein - 3.6 g
- Calcium - 23.7 mg
- Iron - 0.7 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Grease two 8×4-in loaf pans (or can use mini loaf pans).
Step 3
In a medium bowl combine all cream cheese filling ingredients until smooth and well blended; set aside.
Step 4
For cake; in a medium bowl sift 1-2/3 cups all-purpose flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg then set aside.
Step 5
In large mixing bowl combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar; beat well.
Step 6
Stir the pumpkin mixture into the flour mixture just until combined.
Step 7
Stir in the nuts (if using).
Step 8
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Step 9
Soon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Step 10
Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.
Step 11
Cool in pans for 10-15 minutes.
Step 12
Remove to a rack to cool completely.
Step 13
Store wrapped tightly in the refrigerator.
Tips
No special items needed.
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