Rating
Published Jan 3rd
Prep 15m Cook 1h 10m Additional 10m Ready In 1h 35m
Servings 1 - 9 x 3 inch loaf Calories 398.2
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.
Recipe 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
Cooking Directions
- 1 Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
- 2 Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
- 3 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.
- 4 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
- Carbohydrate 54.6 g
- Cholesterol 86.2 mg
- Fat 18.3 g
- Fiber 1.4 g
- Protein 5.6 g
- Saturated Fat 11.2 g
- Sodium 447.3 mg
- Sugar 36 g