Tuesday, November 13, 2012

Pumpkin Bread with Maple Cream Cheese Filling

Pumpkin Bread with Maple Cream Cheese Filling

Pumpkin Bread with Maple Cream Cheese Filling - - Yum Recipe
 
RecipeRating:
 
:
Serves:30
Prep Time:15 Min
Cook Time:50 Min

Ingredients

FILLING
2 pkg (8 oz. each) cream cheese, softened
1/4 c sugar
1 egg
1 Tbsp milk
1 tsp maple extract or 1 tablespoon maple syrup
BREAD
3 c sugar
1 3/4 pumpkin puree (or 1 can solid-packed pumpkin)
1 c canola oil
1 c water
4 eggs
4 c all purpose flour
4 tsp pumpkin pie spice
2 tsp baking soda
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
1/4 tsp ground cloves
1/2 c chopped pecans
Try Diamond of California Nuts
1/2 c chopped walnuts
Try Diamond of California Nuts
1 c currants or raisins
 

Directions

1
Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.
2
In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.
3
Now gradually add the dry ingredients to your wet. Stir in the nuts.
4
Pour half of the batter into three flour-greased 8" x 4" loaf pans. Now spoon the filling over the batter. Note I dropped the filling 3 spoon fulls and used a satula to spread it out carefully. Then add the remaining batter making sure you completely cover the filling.
5
Bate at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

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