"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cream Cheese Pumpkin Bread Recipe

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This recipe for Cream Cheese Pumpkin Bread, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliet Rogers
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Swirl:
8 oz. cream cheese
1/4 c. sugar
1 egg, beaten

Batter:
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. canned pumpkin
1/2 c. margarine, melted
1 egg, beaten
1/3 c. water

Directions:
Directions:
To make swirl mixture combine cream cheese, sugar, and egg using a potato masher--mixture will be chunky. Set aside. For batter: in separate bowl combine flour, sugar, soda, cinnamon, salt, and nutmeg. Stir in pumpkin, melted margarine, egg and water. Reserve 2 c. pumpkin batter, pouring remaining batter into greased, floured bread pan. Pour cream cheese mixture over the batter and spread out. Top with the 2 c. reserved batter. Bake at 350 for 1 hour and 10 minutes, or until toothpick comes out clean. Slices best when chilled.

Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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