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Pumpkin Bread with
filling
SUBMITTED by Grandma T.
“I put a couple recipes together and came up with this one. It’s
a winner!”
Filling:
4 ounces cream cheese, softened
1/4 cup sugar
1 egg
Batter:
1 ¾ cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cups sugar
1/2 cup unsalted butter, melted
1 cup canned pumpkin
1/4 cup water
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Spray 9 x 5 x 3 inch loaf pan
with cooking spray; set aside.
To make filling: In small bowl blend together cream cheese,
sugar and egg; set aside.
To make batter: In a large bowl, sift 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, butter, pumpkin, water, and vanilla extract. Add the
flour mixture to the pumpkin mixture and stir just until the
ingredients are combined (do not over stir mixture). Pour half
the batter in the loaf pan. Spoon cream cheese mixture on top of
the bottom batter, staying about ½ inch from the sides all
around. Top with the remaining half of batter. Bake the bread
for about 55 - 65 minutes, or until a toothpick inserted into
the center of the loaf comes out clean. Can serve warm or
cooled.
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