Description
This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.
Ingredients
- 1 (8 ounce) package cream cheese
- ¼ cup white sugar
- 1 egg, beaten
- 1 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree
- ½ cup butter, melted
- 1 egg, beaten
- ⅓ cup water
Instructions
- Blend cream cheese
- 1/4 cup sugar
- and 1 beaten egg. Set aside.
- Combine flour
- 1 1/2 cups white sugar
- baking soda
- salt
- and spices. Set aside.
- Combine pumpkin
- butter or margarine
- beaten egg
- and water. Add flour mixture to pumpkin mixture
- mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter
- and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
- Bake at 350 degrees F (175 degrees C) for 70 minutes
- or until tester comes out clean. Cool in the pan for 10 minutes
- and then remove from pan to cool completely.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 10