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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
Prep Time:15 Min
Cook Time:50 Min


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
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


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.
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.
Now gradually add the dry ingredients to your wet. Stir in the nuts.
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.
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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