Wednesday, November 9, 2011

Pumpkin bread with cream cheese filling

Pumpkin bread with a cream cheese filling
Thanks to a fellow blogger, Christy Cutler, I found this delicious recipe! It's a spin on the pumpkin roll.. I can never seem to roll them properly or they become soggy!

Cream cheese filling ingredients:
1 package cream cheese - softened
3/4 cup sugar*
1 T all-purpose flour
1 large egg
1/2 t vanilla
Bread ingredients:1 2/3 cups all-purpose flour**1 t baking soda1/2 t salt
2 t pumpkin pie spice
oz. pumpkin puree
1/2 cup vegetable oil***
2 large eggs
1 1/2 cups sugar*
1 cup chopped pecans or walnuts
Preheat the oven to 325.  Grease and flour two loaf pans.
Prepare the cream cheese filling by combining cream cheese, sugar, flour, egg and vanilla.
Mix until creamy.  Set aside.
Prepare the bread batter by mixing together the flour, baking soda, salt and pumpkin pie spice in a large bowl. Mix so that all dry ingredients are well incorporated.
In a separate bowl combine the pumpkin puree, oil, eggs and sugar.  Mix together until creamy. Stir the pumpkin mixture with the flour mixture until just combined. If you want to add the nuts, fold them in gently. (I added chopped walnuts to the top of one bread so that I'd have one loaf with nuts and one without.)
Pour half of the batter evenly into the two prepared loaf pans. Spoon the cream cheese mixture on top of the batter in each loaf pan. Top with remaining pumpkin batter. Take a knife and stick it through the top pumpkin layer and the middle cream cheese layer. Swirl the knife threw the two layers to create a marble effect while baking. Place the loaf pans in the oven and bake for 55 minutes or until a toothpick comes out clean. Once you remove the bread from the oven, let the loaves cool in the pans for a few minutes before moving to a cooling rack.  Allow the bread to cool completely.

*I used half of the sugar that was in the ingredients only because I try to eat as clean as possible and also because I don't like desserts to be too sweet. The extra sugar in this recipe would have been a cavity waiting to happen!
**I also used 1cup organic all-purpose flour and 2/3cup organic whole wheat flour and it tasted awesome!
***I used olive oil instead of veggie oil.


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