Pumpkin Bread with Maple Cream Cheese Filling

By lisapearce

Ingredients

• FILLING
• 2 pkg (8 oz. each) cream cheese, softened
• 1/4 c sugar
• 1 egg
• 1 Tbsp milk
• 1 tsp maple extract or 1 tablespoon maple syrup
• BREAD
• 3 c sugar
• 1 3/4 c pumpkin puree (or 1 can solid-packed pumpkin)
• 1 c canola oil
• 1 c water
• 4 eggs
• 4 c all purpose flour
• 4 tsp pumpkin pie spice
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/4 tsp ground cloves
• 1/2 c chopped pecans
• Try Diamond of California Nuts
• 1/2 c chopped walnuts
• Try Diamond of California Nuts
• 1 c currants or raisins

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

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.