Pumpkin Quick Loaf With Cream Cheese Filling
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Yields:
-
2 8x4 loaf cakes
ingredients
-
FILLING
- 1 (8 ounce) package cream cheese, room temp
- 1⁄2 cup sugar
- 1 tablespoon flour
- 1 large eggs or 1 large extra large egg
- 1 tablespoon finely grated orange rind
-
BREAD
- 1 2⁄3 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1⁄2 cup oil (not olive oil)
- 2 large eggs
- 1 1⁄2 cups sugar
- 1 cup chopped walnuts (optional)
directions
- Set oven to 325 degrees.
- Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
- In a med bowl, combine all filling ingredients until smooth; set aside.
- In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; 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 8x4 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 loaf bread in fridge, wrapped tightly.
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Reviews
-
If I could give this more than 5 stars I would! I loved the texture very moist and the filling was wonderful. What a change from the typical pumpkin bread. I was looking for something to serve on Thanksgiving morning and this is it. I did not change a thing, I will make it in one 9" loaf pan for turkey day instead of two smaller pans so I will have one large loaf. Thank you for sharing this wonderful recipe. The house smelled wonderful while baking this.
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This recipe was very good and easy to make. After reading all the other reviews, the only change I made was to make it in a tube pan. Because of the shape of the pan, I only put a third of the pumpkin mixture in the bottom, covered it with the cream cheese and then the rest of the pumpkin. Baked for 65 minutes and it worked perfectly.
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