Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Pumpkin Bread (cream cheese)




Source of Recipe


joyofbaking.com


List of Ingredients




Pumking Bread (cream cheese)
Cream Cheese Filling:
1 - 8 ounce package (227 grams) cream cheese
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 tablespoons (24 grams) all purpose flour
Pumpkin Bread:
3 1/2 cups (490 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 1/2 cups (500 grams) granulated white sugar
1 cup (226 grams) (2 sticks) unsalted butter, melted and cooled
1 - 15 ounce (425 grams) can pure pumpkin (scant 2 cups)
1/2 cup (120 ml) water
2 teaspoons pure vanilla extract
1 cup (130 grams) seedless raisins or nuts (pecans or walnuts), optional


Recipe



Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and lightly flour two - 9 by 5 by 3 inch (23 x 13 x 8 cm) loaf pans. Set aside.

For Cream Cheese Filling: Place the cream cheese and sugar in a food processor and process to combine. Add the eggs and flour and process until smooth. Set aside while you make the pumpkin batter.
For Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and raisins (if using).
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Do not overmix as it will make the bread tough.
Take half the batter and divide it between the two prepared loaf pans. Divide the cream cheese filling in half and pour each half over a pan of batter. Divide the remaining batter between the two pans by placing small dollops (use two spoons) of batter on top of the cream cheese filling. Smooth the tops and bake the breads for about 60 - 70 minutes, or until a toothpick inserted into the center of the loaf (cake part, not cream cheese) comes out clean. (You may notice that the tops of the pumpkin breads have cracked a little.)
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Makes 2 loaves.