Pumpkin Bread With Cream Cheese Filling Recipes

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.

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour two 9 x 5 x 3 inch loaf pans. Set aside.
• TO TOAST NUTS: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until brown and fragrant. Cool completely, and then chop coarsely. Set aside.
• CREAM CHEESE FILLING: In your food processor, process the cream cheese until smooth. 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.
• PUMPKIN BREAD: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
• Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix! Doing so will make the bread tough.
• Divide the batter in half. Take one half and divide it evenly between the two prepared pans.
• Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops.
• Top with the remaining half of batter.
• Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Leftovers -- if you have any! -- should be stored in the refrigerator, or frozen for later use.

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.

Steps:

• Blend the brown sugar and egg until smooth and light. Add the pumpkin, butter and brandy. Add the remaining dry ingredients all at once and mix just until well moistened.
• Spread into 2 greased and floured loaf pans or 4 mini loaf pans.
• Make the filling: Blend the cream cheese, egg and sugar, beating until fluffy. Spread the filling over the pumpkin batter and swirl several times with a knife.
• Bake at 350 degrees for 50-55 minutes for the large loaves or about 35 minutes for the mini loaves. Cool 10 minutes in the pans before turing out on wire racks. Let cool completely before slicing.