Pumpkin Bread with Cream Cheese Filling

Every fall, when pumpkin time rolls around, I make Pumpkin Bread, Pumpkin Pie and all great pumpkin recipes. Some are new, which are still to come. Some are old that I have been making for years. This is an oldies with a new twist. I decided to make my pumpkin bread using my own pumpkin puree and add cream cheese filling. I think I have dies a gone to heaven after I tasted it!

Ingredients:
Bread:
1 1/2 cup of flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup sugar
1 cup pumpkin puree
1/2 cup veggie oil
2 eggs
1/4 cup water
1/2 cup chopped walnuts
1/4 tsp nutmeg
1/2 tsp cinnamon

Cream Cheese Filling:
4 oz cream cheese
1/4 cup white sugar
1 egg
1 tbs flour
1/2 tsp vanilla extract

Directions:
1. Preheat the oven to 350. Grease a bread baking pan.
2. In a large bowl, whisk together eggs, water, sugar, oil, salt, nutmeg and cinnamon until smooth

3. Add the pumpkin puree and mix until combined

4. Add the flour baking soda, baking powder and walnuts. Whisk until all ingredients are well combined

5. Pour 1/2 of the bread batter into the greased pan
6. Beat all ingredients for the cream cheese filling in a bowl until well combined, but do not over-beat.

7. Carefully spread the filling over the half of the batter. (This is where I made small mistake and you will learn from my mistake. Leave  a little big of space along the edges filling-free)

8. Pour the remaining batter over the top.
9. Bake for 50-55 minutes.

Enjoy!!

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Comments

  1. Oh my gosh! That looks amazing!
    Connie

  2. this is amazing!!! that cream cheese filling looks to die for!

  3. Yum! Cheesecake and pumpkin bread together – sounds delicious! Thanks for sharing on Sweet Indulgences Sunday.

  4. Just wanted to let you know that I featured your delicious bread yesterday. Thanks again for participating in the Holiday Sweet Swap!!

  5. This sounded so good and yours look so yummy, I had to try this. I took a loaf to work and everyone LOVED it, said it was the best pumpkin bread they ever ate! I think I beat the filling too much, it was kinda thin and runny….it still turned out great though. Thank you so much for sharing this recipe!

  6. Thank you everyone!
    Christi- I am so glad you liked it. You can put another tablespoon or two of flour in the cream cheese to make it a little thicker!

  7. I have pumpkin puree in the freezer (it’s coming out to thaw in a minute) and I am a cream cheese freak! This is a recipe screaming my name. I’ll probably make it tonight! Thanks – so happy I found you at Ingredient Spotlight.

  8. I have everything to make this tomorrow!!

    Found you by way of LambAround!!

  9. how big was your pan? could you make mini-loaves with this recipe?

  10. Of course you can make mini loafs. Depending on how many you want, you can always cut this recipe in half.
    I used a 8.5 x 4.5 glass loaf pan.

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