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Cream Cheese-Pumpkin Bread

Cream Cheese-Pumpkin Bread

Southern Living NOVEMBER 2005

  • Yield: Makes 2 (9-inch) loaves
  • Prep time:20 Minutes
  • Bake:1 Hour, 15 Minutes

Ingredients

  • 3 1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups canned unsweetened pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 large eggs
  • Cream Cheese Filling

Preparation

Stir together 3 1/2 cups flour, sugar, and next 4 ingredients in a large bowl. Whisk together pumpkin and next 3 ingredients; add to flour mixture, whisking just until dry ingredients are moistened. Spoon 3 cups of batter into each of 2 greased and floured 9- x 5-inch loaf pans. Spoon Cream Cheese Filling evenly over batter. Spoon remaining batter evenly over Cream Cheese Filling.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center of bread comes out clean. Let cool in pans 10 minutes. Remove bread from pan, and cool completely on a wire rack.

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Cream Cheese-Pumpkin Bread recipe

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