Pumpkin Quick Loaf With Cream Cheese Filling ππ
Description: We love the taste of pumpkin in our house, and I bake with it all year long, these quick breads are just so moist and delicious, and with the addition of the cream cheese filling…..well, it just can’t get any better!
Recipe Category: Quick Breads
Keywords: Breads, Weeknight, Oven, < 4 Hours
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 2 8×4 loaf cakes
Nutritional Information (per serving):
- Calories: 2168.7
- Fat Content: 101.9g
- Saturated Fat Content: 31.6g
- Cholesterol Content: 404mg
- Sodium Content: 1688.2mg
- Carbohydrate Content: 293.3g
- Fiber Content: 4.2g
- Sugar Content: 204.7g
- Protein Content: 28g
Ingredients:
| For the Cream Cheese Filling: | |
|---|---|
| Cream Cheese | 1 package |
| Sugar | 1/2 cup |
| For the Pumpkin Bread: | |
|---|---|
| Flour | 1 2/3 cups |
| Eggs | 3 |
| Baking Soda | 1 tsp |
| Cinnamon | 1 tsp |
| Salt | 1/2 tsp |
| Cloves | 1/2 tsp |
| Ginger | 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Pumpkin Puree | 1 can (15 oz) |
| Sugar | 1 1/2 cups |
| Oil | 1/2 cup |
| Walnuts (optional) | 2 cups, chopped |
Instructions:
- Set oven to 325 degrees.
- Prepare the Loaf Pans: Grease two 8×4-inch loaf pans, or use mini loaf pans if desired.
- Make the Cream Cheese Filling: In a medium bowl, combine cream cheese and sugar until smooth; set aside.
- Prepare Dry Ingredients: In another bowl, sift together 1-2/3 cups flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
- Prepare Wet Ingredients: In a large mixing bowl, combine pumpkin puree, oil, 3 eggs, and 1-1/2 cups sugar. Beat well.
- Combine Wet and Dry Ingredients: Stir the pumpkin mixture into the flour mixture just until combined.
- Optional Addition: Fold in chopped walnuts, if using.
- Assemble the Loaf: Pour half of the pumpkin bread batter evenly into the prepared loaf pans.
- Add Cream Cheese Filling: Spoon the cream cheese mixture on top of the batter, then pour the remaining pumpkin batter over it.
- Bake: Bake for 60-70 minutes (if using the 8×4-inch pans). Adjust baking time for mini loaf pans.
- Cool: Allow the loaves to cool in the pans for 10-15 minutes.
- Transfer to Cooling Rack: Remove the loaves from the pans and transfer them to a rack to cool completely.
- Storage: Store the loaf bread in the fridge, wrapped tightly to maintain freshness.
Enjoy the delightful combination of moist pumpkin bread with a creamy cream cheese filling! Perfect for any time of the year.
