PUMPKIN-CREAM CHEESE MINI LOAVES
A very unique and moist pumpkin bread. Our family loves these mini loaves. Great for anytime snacks.
Provided by sladeslady
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
- Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth.
- Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside.
- Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth.
- Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 56.6 g, Cholesterol 123.8 mg, Fat 12.7 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 427.3 mg, Sugar 34.3 g
PUMPKIN QUICK LOAF WITH CREAM CHEESE FILLING
We love the taste of pumpkin in our house, and I bake with it all year long, these quick breads are just so moist and delicious, and with the addition of the cream cheese filling.....well, it just can't get any better!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h25m
Yield 2 8x4 loaf cakes
Number Of Ingredients 17
Steps:
- Set oven to 325 degrees.
- Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
- In a med bowl, combine all filling ingredients until smooth; set aside.
- In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
- In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
- Stir the pumpkin mixture into the flour mixture just until combined.
- Fold in nuts, if using.
- Pour half of the pumpkin bread batter evenly into prepared loaf pans.
- Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
- Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
- Cool in pans for 10-15 minutes.
- Remove to a rack to cool completely.
- Store loaf bread in fridge, wrapped tightly.
Nutrition Facts : Calories 2168.7, Fat 101.9, SaturatedFat 31.6, Cholesterol 404, Sodium 1688.2, Carbohydrate 293.3, Fiber 4.2, Sugar 204.7, Protein 28
PUMPKIN CHEESE BREAD II
This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.
Provided by Tina Andre' Fox
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
- In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g
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