Pumpkin Cheese Bread II

Pumpkin Cheese Bread II This is the best pumpkin bread you’ll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.

Ingredients

Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 1 hr 20 mins

    TOTAL : 1 hr 40 mins

    SERVING : 15

    YIELD : 2 – 8×4 inch loaves

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8×4 inch loaf pans.

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  • 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.

Per Serving: 293 calories; protein 4.1g; carbohydrates 39.7g; fat 13.7g; cholesterol 53.6mg; sodium 220.9mg.