Layered Pumpkin Cream Cheese Bread
Yields 2 loaves
INGREDIENTS:
FILLING:
1 (8 ounce) package 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)
INSTRUCTIONS:————————————-
Preheat oven to 325 degrees F.
Grease two 8×4-in loaf pans (or can use mini loaf pans).
In a medium bowl combine all cream cheese filling ingredients until smooth and well blended; set aside.
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.
In a large mixing bowl combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar; beat well.
Stir the pumpkin mixture into the flour mixture just until combined.
Fold in nuts, if using.
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.
Cool in pans for 10-15 minutes.
Remove to a rack to cool completely.
Store wrapped tightly in the refrigerator.
Related posts:
- Favorite Pumpkin Bread
Pumpkin Cake Roll With Fluffy Cream Cheese Filling
Layered Pumpkin Cheese Cake Pie
Mini Chocolate Chip Pumpkin Muffins
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