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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrie's Pumpkin Bread with Crumb Topping and Honeyed Cream Cheese Recipe

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This recipe for Carrie's Pumpkin Bread with Crumb Topping and Honeyed Cream Cheese is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Batter
1 (15 oz) can unsweetened pumpkin
1 cup canola oil
3 cups sugar
3 large eggs
3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
tsp salt
tsp ground cloves

Topping
cup all purpose flour
⅓ cup packed light brown sugar
⅓ cup raw pumpkin seed kernels
tsp kosher salt
6 Tbsp unsalted butter, melted

Honeyed Cream Cheese
8oz cream cheese, softened
2 Tbsp honey

Directions:
Directions:
Preheat oven to 325
Beat pumpkin bread ingredients (pumpkin thru cloves) at low speed with an electric mixer 1 to 2 minutes or until blended. Pour batter into 2 (9x5") nonstick loaf pans coated with cooking spray. For the topping, whisk flour, sugar, seeds and salt in a small bowl. Add butter; stir with fork until mixture is crumbly. Sprinkle evenly over batter in pans. Bake at 350 for 1 hr 15 minutes or until wooden pick comes out clean. Cool loaves in pans on wire rack for 15 minutes; remove from pans, let cool completely. For honeyed cream cheese, Combine softened cream cheese and honey by hand or with a mixer. Serve with bread.

Number Of Servings:
Number Of Servings:
2 Loaves

 

 

 

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