Pumpkin Cheese Bread Ii 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:

• For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
• For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Steps:

• In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
• In large bowl, mix pumpkin, oil and eggs.
• Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
• Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
• Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
• Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
• Cool 10 minutes before removing from pans.

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:

• Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
• Pour into 2 greased and floured 9x5-inch loaf pans.
• Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.