PUMPKIN CREAM CHEESE BREAD (LIGHTENED UP) RECIPE - (4.6/5)
Provided by LyndaD
Number Of Ingredients 15
Steps:
- Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray Bread Layers In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice Slowly add the dry ingredients into the wet mixing until just smooth, set aside Cream Cheese Layer In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth Bread Assembly Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans Nutritional Info Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g
PUMPKIN-CREAM CHEESE BREAD
With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 32 servings or 2 loaves, 16 servings each.
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
- Pour into 2 greased and floured 9x5-inch loaf pans.
- Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PUMPKIN CHEESE BREAD II
This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.
Provided by Tina Andre' Fox
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
- In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g
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