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Cream Cheese Pumpkin Bread

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Rate this recipe 4.4/5 (26 Votes)

Ingredients

  • FILLING
  • 1 cup sour cream
  • 1/4 cup sugar
  • 4 ounces cream cheese, softened
  • 1 egg
  • Bread
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 Teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup butter, melted
  • 1/3 cup water
  • 1 (15) ounce can pumpkin
  • 4 eggs
  • Topping
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon

Details

Adapted from bunnyswarmoven.net

Preparation

Step 1

nstructions

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

FILLING

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

BREAD BATTER

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS SUGAR , MELTED BUTTER, WATER, PUMPKIN AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) PUMPKIN BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD PUMPKIN BATTER TO EDGE OF PANS. SPRINKLE TOPPING OVER BATTER. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY

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