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.
Provided by ELLENMARIE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 54.6 g, Cholesterol 86.2 mg, Fat 18.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 447.3 mg, Sugar 36 g
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