"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cream Cheese Filled Pumpkin Bread Recipe

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This recipe for Cream Cheese Filled Pumpkin Bread, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brittanie Darrington
Added: Sunday, September 30, 2007


3 1/2 cups all purpose flour
1 15-ounce can pure pumpkin
1 teaspoon baking powder
1/2 cup water
1 teaspoon baking soda
2 teaspoons vanilla
3/4 teaspoon salt
Cream Cheese Filling
1 1/2 teaspoons ground cinnamon
(sometimes I double this part):
1/4 teaspoon ground nutmeg
1 8-ounce package cream cheese
4 large eggs
1/2 cup granulated sugar
2 1/2 cups granulated sugar
2 large eggs
1 cup butter, melted
2 tablespoons flour

Preheat oven to 350. Butter and lightly flour two 9X5 loaf pans. Set aside.

For Pumpkin Bread: In a large blow, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

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, and vanilla.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Do not over mix as it will make the bread tough.

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.

Take half the pumpkin 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 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. Top of bread may be cracked.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pan. Can serve warm or at room temperature. Store leftovers in the refrigerator.




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