Pumpkin Bread with Maple Cream Cheese Filling - - Yum

By ldelmas

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

Details

Servings 30
Preparation time 15mins
Cooking time 65mins
Adapted from justapinch.com

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.