Cream Cheese-Filled Pumpkin Bread

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Cream cheese filled pumpkin bread

yield: MAKES 1 LARGE LOAF AND 1 SMALL LOAF

 

prep time: 20 MINUTES

 

cook time: 55-60 MINUTES

 

total time: 1 HOUR 20 MINUTES

Ingredients:

• For the bread:
• 2 eggs
• 3/4 cup vegetable oil
• 1 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 15 oz can pumpkin puree
• 1 3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For filling:
• 8 oz cream cheese
• 3/4 cup powder sugar

Directions:

Pre-heat oven to 350°.

In a large bowl mix together with beater eggs, oil, sugar and vanilla. Fold in pumpkin. In a separate bowl mix together the flour, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Then stir the dry ingredients into the pumpkin mixture.

In separate bowl mix together with beater the cream cheese and powdered sugar until smooth. Place in a ziplock bag and then cut off the tip, to make it easier to spread over the pumpkin mixture.

Grease your pans and then fill the pan half way with the pumpkin mixture. Spread the cream cheese mixture over the top. Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full). Bake for 55-65 minutes. For the small loaf pan bake for 25-35 minutes, or until a tooth pick comes clean.