- 30
- 15 mins
- 65 mins
Ingredients
- Ingredients
- FILLING
- 2 2
- pkg
- (8 oz. each) cream cheese, softened
- 1/4 1/4
- c
- sugar
- 1 1
- egg
- 1 1
- Tbsp
- milk
- 1 1
- tsp
- maple extract or 1 tablespoon maple syrup
- BREAD
- 3 3
- c
- sugar
- 1 3/4 1 3/4
- c
- pumpkin puree (or one 15oz can solid-packed pumpkin)
- 1 1
- c
- canola oil
- 1 1
- c
- water
- 4 4
- eggs
- 4 4
- c
- all purpose flour
- 4 4
- tsp
- pumpkin pie spice
- 2 2
- tsp
- baking soda
- 1 1
- tsp
- ground cinnamon
- 1 1
- tsp
- baking powder
- 1/4 1/4
- tsp
- ground nutmeg
- 1 1
- tsp
- salt
- 1/4 1/4
- tsp
- ground cloves
- 1/2 1/2
- c
- chopped pecans
- Try Diamond of California Nuts
- 1/2 1/2
- c
- chopped walnuts
- Try Diamond of California Nuts
- 1 1
- c
- currants or raisins
Preparation
Step 1
Directions
1
Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.
2
In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.
3
Now gradually add the dry ingredients to your wet. Stir in the nuts.
4
Pour half of the batter into three flour-greased 8" x 4" loaf pans.
5
Spoon the filling over the batter. Use a spatula to spread it out carefully.
6
Add the remaining batter making sure you completely cover the filling.
7
Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.