Layered Pumpkin Cream Cheese Bread
Created by KittenCal on October 16, 2011
- Servings: 24
- Prep Time: 25m
- Cook Time: 1h
- Recipe #644
Ingredients
- FILLING
- 1 package (8 ounce) cream cheese, softened or room temperature
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon finely grated orange rind
- CAKE
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree (do not use pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups sugar
- 1 cup chopped walnuts (optional)
How to Make
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Step 1: Preheat oven to 325 degrees F.
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Step 2: Grease two 8×4-in loaf pans (or can use mini loaf pans).
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Step 3: In a medium bowl combine all cream cheese filling ingredients until smooth and well blended; set aside.
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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.
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Step 5: In large mixing bowl combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar; beat well.
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Step 6: Stir the pumpkin mixture into the flour mixture just until combined.
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Step 7: Stir in the nuts (if using).
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Step 8: Pour half of the pumpkin bread batter evenly into prepared loaf pans.
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Step 9: Soon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
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Step 10: Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.
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Step 11: Cool in pans for 10-15 minutes.
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Step 12: Remove to a rack to cool completely.
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Step 13: Store wrapped tightly in the refrigerator.
Nutritional Facts
- 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