"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cream Cheese Pumpkin Bread Recipe

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This recipe for Cream Cheese Pumpkin Bread, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Therrell
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Bread:
3 1/2 cups all-purpose flour
3 cups sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. freshly ground nutmeg
1/2 tsp. salt
2 cups canned unsweetened pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs

Cream Cheese Filling:
8 oz. cream cheese, softened
1/2 cup sugar
1/2 cup chopped pecans, toasted
1 large egg

Directions:
Directions:
Bread:
Stir together flour, sugar, and next 4 ingredients in a large bowl. Whisk together pumpkin and next 3 ingredients; add to flour mixture, whisking just until dry ingredients are moistened. Spoon 3 cups of batter into each of 2 greased and floured 9 x 5 inch loaf pans. Spoon Cream Cheese Filling evenly over batter. Spoon remaining batter evenly over Cream Cheese Filling.

Bake at 350 degrees for 1 hour and 15 minutes or until wooden pick inserted in center of bread comes out clean. Let cool in pans 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Cream Cheese Filling:
Stir together softened cream cheese and remaining ingredients.

Makes 2 (9 inch) loaves.

 

 

 

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