Pumpkin Bread With Maple Cream Cheese Filling
Recipe: #3420
December 10, 2011
Categories: Desserts, Appetizers, Brunch, Christmas, Thanksgiving, Oven Bake, more
"This recipe was actually an advertisement for the web site "Just A Pinch" on Facebook, but the minute I saw it, I knew I had to save this one. I love cream cheese on pumpkin bread, banana bread - okay, pretty much all bread! Placing here for safe keeping. Makes 3 loaves."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (922.6 g)
- Calories 2812.6
- Total Fat - 130.7 g
- Saturated Fat - 24.5 g
- Cholesterol - 343 mg
- Sodium - 1962.3 mg
- Total Carbohydrate - 376.3 g
- Dietary Fiber - 12.8 g
- Sugars - 232.6 g
- Protein - 39.7 g
- Calcium - 249.9 mg
- Iron - 9.5 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.
Step 2
In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices. Now gradually add the dry ingredients to your wet. Stir in the nuts.
Step 3
Pour half of the batter into three flour-greased 8" x 4" loaf pans. Spoon the filling over the batter. Use a spatula to spread it out carefully. Add the remaining batter making sure you completely cover the filling.
Step 4
Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.
Tips
No special items needed.
0 Reviews
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