Tuesday, September 14, 2010

Pumpkin Cream Cheese Bread

I love pumpkin! We had a noon football game this past weekend so that meant we were having breakfast food at our tailgate, it was the perfect chance to try this recipe from Brandi Castle Cooking: From My Kitchen to Yours. It was delicious!!!

Cream Cheese Filling
1 package cream cheese (8oz)
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg

1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1 1/2 cups white sugar

Preheat oven to 325. Grease one large loaf pan or two small loaf pans. (I did two small pans)
In a mixing bowl combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, and 1 egg. Beat until smooth.
In another bowl sift together flour, baking soda, salt and cinnamon. In a third bowl, mix together pumpkin, vegetable oil, eggs and sugar. Blend well. Mix the pumpkin mixture into the flour until combined. Pour half the batter in the bottom of the pan then add the cream cheese mixture and pour the rest of the batter on top. Bake for 60 to 70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes then remove from pan and cook on rack.

1 comment:

  1. I am trying this one FOR SURE. That cream cheese layer is drool-worthy!