Recipe By ELLENMARIE
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. 1 Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  2. 2 Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  3. 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. 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

Reviews

  1. I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin pie spice. I'll also add walnuts. I think this would be a great pumpkin nut bread. Thanks!
  2. I followed the recipe but didn't double it. Although the tester came out clean the bread was wet when cool -- not runny but solid and wet. Also I really couldn't taste the cream cheese. Not sure what happened here. Maybe it needed to bake longer but I didn't want the outside to burn.
  3. My husband really liked this..he requested more as soon as the loaf was done...it was very moist but a bit heavy...next time I will make two smaller loaves instead of one huge one! Also tried the recipe substituting half of the white flour with whole wheat flour, eggbeaters instead of eggs and lowfat creamcheese, it - Read more ...
  4. Excellent bread! My family loved this. I had a little trouble with the cream cheese mixture. Mine seemed "runny". I think it may have been the size of the egg. Next time I'll be sure to use a small egg. Otherwise wonderful and it's a keeper!
  5. Excellent bread! My family went crazy over it. It tastes just like a pumpkin roll but it's so much easier to make.
  6. I served this at a pot luck breakfast and it was gone in five minutes. The next time I was invited everyone requested that I make two loaves instead of one! It's delicious!

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