↞ recipe box start page
Category: Quick Breads
Prep Time: Cook Time: Total Time:
Cream Cheese Filling:
8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour
Pumpkin Bread:
1 cup toasted pecans or walnuts (optional)
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups sugar
1 cup unsalted butter, melted and cooled
1– 15 ounce can pure pumpkin
1/2 cup water
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Butter and flour two loaf pans.
For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.
Stir the flour mixture into the pumpkin mixture, being careful not to over mix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean. Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature. Makes 2 9x5 loaves.
view more member recipes
CREAM CHEESE RIPPLED PUMPKIN BREAD
view my recipes
print
save
Category: Quick Breads
Prep Time: Cook Time: Total Time:
Cream Cheese Filling:
8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour
Pumpkin Bread:
1 cup toasted pecans or walnuts (optional)
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups sugar
1 cup unsalted butter, melted and cooled
1– 15 ounce can pure pumpkin
1/2 cup water
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Butter and flour two loaf pans.
For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.
Stir the flour mixture into the pumpkin mixture, being careful not to over mix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean. Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature. Makes 2 9x5 loaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Bread With Cream Cheese Filling
by sgre52160
3 1/2 cups flour 2 tbsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg 3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 2 cups pumpkin Filling 1 (8 oz) pkg cream cheese, soft
by sgre52160
3 1/2 cups flour 2 tbsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg 3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 2 cups pumpkin Filling 1 (8 oz) pkg cream cheese, soft
Pumpkin Cheese Bread
by sgre52160
2 1/2 cup sugar ½ cup Butter 2 cups cooked or canned pumpkin 1 tsp salt and cinnamon 1/4 tsp ground cloves ½ tsp baking powder 1 (8 oz) pkg cream cheese, softened 4 large eggs room temp
by sgre52160
2 1/2 cup sugar ½ cup Butter 2 cups cooked or canned pumpkin 1 tsp salt and cinnamon 1/4 tsp ground cloves ½ tsp baking powder 1 (8 oz) pkg cream cheese, softened 4 large eggs room temp
Pumpkin Bread Pudding With Amaretto Cream Sauce
by sgre52160
6 cup French bread cubes, toasted 2 cup half and half mixed with: 2 tsp pumpkin pie spice and 1 tsp nutmeg 3 large eggs, beaten 1 (15 oz) can pumpkin filling 1/2 cup golden raisins, plumped in 1/4
by sgre52160
6 cup French bread cubes, toasted 2 cup half and half mixed with: 2 tsp pumpkin pie spice and 1 tsp nutmeg 3 large eggs, beaten 1 (15 oz) can pumpkin filling 1/2 cup golden raisins, plumped in 1/4
Pumpkin Cream Cheese Pie
by sgre52160
Single Crust Pie Shell 1 (15 oz) can pumpkin 3/4 cup sugar 1 tsp ground cinnamon 1/4 tsp salt 2 eggs, lightly beaten 1 (5 oz) can evaporated milk 1 (8 oz) pkg cream cheese, softened 1/
by sgre52160
Single Crust Pie Shell 1 (15 oz) can pumpkin 3/4 cup sugar 1 tsp ground cinnamon 1/4 tsp salt 2 eggs, lightly beaten 1 (5 oz) can evaporated milk 1 (8 oz) pkg cream cheese, softened 1/
Pumpkin Cream Cheese Truffles
by sgre52160
2 1/2 cups white chocolate chunks (1 bag) 1/3 cup gingersnap cookie crumbs, plus more for garnish 1/4 cup canned pumpkin purée 1/4 cup graham cracker crumbs, plus more for garnish 1 tablespoon co
by sgre52160
2 1/2 cups white chocolate chunks (1 bag) 1/3 cup gingersnap cookie crumbs, plus more for garnish 1/4 cup canned pumpkin purée 1/4 cup graham cracker crumbs, plus more for garnish 1 tablespoon co
view more member recipes
related CDKitchen recipes
Pumpkin Mousse
No-Bake Pumpkin Cheesecake
Pumpkin Marshmallow Cookie Dip
Crustless Pumpkin Pie
Pumpkin Cream Cheese Dip
Pumpkin Brownies With Cream Cheese Frosting
Pumpkin Gooey Butter Cakes
Fried Pumpkin
Basic Roasted Pumpkin Seeds With Variations
Afghan Pumpkin (Kadu Bouranee)