dianncy1964
Well-known member
I posted this on the pumpkin thread too
PUMPKIN CREAM CHEESE BREAD
PREHEAT OVEN 350º
Ingredients:
Cream Cheese Mixture
8 ounces cream cheese, at room temperature
¼ cup sugar
1 egg, beaten until frothy
1 TABLESPOON vanilla extract
Flour Mixture
1 ¾ cups sifted bread flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg {gently sprinkle additional nutmeg on top of batter before placing in oven}
¼ teaspoon pumpkin pie spice OR substitute: {nutmeg, cinnamon, ginger, cloves: mix spices together, than use ¼ teaspoon}
Pumpkin Mixture
1 15oz canned pumpkin
½ cup melted butter or margarine
1 egg, beaten until frothy
1/3 cup water
Step 1
In a small bowl, stir together the ingredients for the cream cheese mixture. Use an electric mixer to mix cream cheese mixture or mix together by hand. Set aside. Note: Add each ingredient, one at a time, stir after each addition, until well blended.
Step 2
In a large bowl, sift together flour mixture. Stir dry ingredients until well blended. Set aside. Note: Add each ingredient, one at a time, stir after each addition, until well blended.
Step 3
In a medium bowl, mix together the pumpkin mixture. Stir until well blended. Set aside. Note: Add each ingredient, one at a time, stir after each addition, until well blended.
Step 4
Slowly incorporate the pumpkin mixture into the flour mixture bowl. Stir until well blended into a smooth batter. Reserve 2 cups of batter in a bowl. Set aside.
Step 5
Pour remaining batter in a greased loaf pan. Add cream cheese mixture over batter in loaf pan. Take a knife and gently cut through the batter to create a swirl effect. Top with the remaining reserved 2 cups of batter. Sprinkle some nutmeg on top of batter.
Step 6
Place loaf pan in center of oven and bake 70 to 90 minutes, or until toothpick inserted comes out clean. Cool in loaf pan for 10 minutes, and then remove from loaf pan to complete cooling.
PUMPKIN CREAM CHEESE BREAD
PREHEAT OVEN 350º
Ingredients:
Cream Cheese Mixture
8 ounces cream cheese, at room temperature
¼ cup sugar
1 egg, beaten until frothy
1 TABLESPOON vanilla extract
Flour Mixture
1 ¾ cups sifted bread flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg {gently sprinkle additional nutmeg on top of batter before placing in oven}
¼ teaspoon pumpkin pie spice OR substitute: {nutmeg, cinnamon, ginger, cloves: mix spices together, than use ¼ teaspoon}
Pumpkin Mixture
1 15oz canned pumpkin
½ cup melted butter or margarine
1 egg, beaten until frothy
1/3 cup water
Step 1
In a small bowl, stir together the ingredients for the cream cheese mixture. Use an electric mixer to mix cream cheese mixture or mix together by hand. Set aside. Note: Add each ingredient, one at a time, stir after each addition, until well blended.
Step 2
In a large bowl, sift together flour mixture. Stir dry ingredients until well blended. Set aside. Note: Add each ingredient, one at a time, stir after each addition, until well blended.
Step 3
In a medium bowl, mix together the pumpkin mixture. Stir until well blended. Set aside. Note: Add each ingredient, one at a time, stir after each addition, until well blended.
Step 4
Slowly incorporate the pumpkin mixture into the flour mixture bowl. Stir until well blended into a smooth batter. Reserve 2 cups of batter in a bowl. Set aside.
Step 5
Pour remaining batter in a greased loaf pan. Add cream cheese mixture over batter in loaf pan. Take a knife and gently cut through the batter to create a swirl effect. Top with the remaining reserved 2 cups of batter. Sprinkle some nutmeg on top of batter.
Step 6
Place loaf pan in center of oven and bake 70 to 90 minutes, or until toothpick inserted comes out clean. Cool in loaf pan for 10 minutes, and then remove from loaf pan to complete cooling.