Pumpkin Bread Stuffed with Cream Cheese

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pumpkinbread
Makes 3 loaves

FILLING
2 packages (8 ounces. each) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk or soymilk
1 teaspoon maple extract or 1 tablespoon maple syrup

BREAD
3 cups sugar
1-3/4 cup pumpkin puree (or one 15oz can solid-packed pumpkin)
1 cup canola oil
1 cup water
4 eggs
4 cups all purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup currants or raisins

Preheat the oven to 350 degrees.
In a mixer, beat the cream cheese, sugar, egg and milk until creamy, add your maple extract or syrup and blend. Set aside.
In a large bowl of a mixer, beat the sugar, pumpkin, oil, water and eggs. In another large bowl stir the flour, baking soda, baking powder, salt and spices.

Gradually add the dry ingredients(the flour mixture) to the pumpkin mixture. Stir in the nuts. Pour half of the batter into three greased 8″ x 4″ loaf pans.

Spoon the filling (divided into three equal parts) over the batter in each pan. Use a spatula to spread it out carefully. Add the remaining batter over each loaf making sure you completely cover the filling.

Bake 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 until ready to serve.

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