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Pumpkin cream cheese bread and muffins Recipe

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This recipe for Pumpkin cream cheese bread and muffins, by , is from The Girls Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Ognibene

Category:
Category:

Ingredients:  
Ingredients:  

1/2 tsp Ginger
1 can Pumpkin puree

5 Egg

1/2 cup Applesauce

2 tsp Baking soda
3 tsp Cinnamon
1 tsp Cloves
3 1/2 cup Flour
2 tsp Nutmeg
1 1/2 tsp Salt
2 1/4 cup Sugar
2 tsp Vanilla extract

1/2 cup Vegetable oil

16 oz Cream cheese
3/4 cup Milk

Directions:
Directions:
Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each (I made 1 large loaf and 12 muffins!)
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.

 

 

 

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