Pumpkin Cheese Bread Ii
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
230 g
Cream Cheese (package)1.5 cups
White Sugar1.666667 cups
All-Purpose Flour1
Egg1 tbsp
Orange Zest1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Pumpkin Pie Spice1 cup
Pumpkin Puree1 cup
Vegetable Oil2
EggsDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Lightly grease two 8x4 inch loaf pans
3
In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth
4
Set aside
5
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
6
Stir the pumpkin mixture into the flour mixture just until combined
7
Fold in the pecans if desired
8
Pour 1/2 of the pumpkin batter into the loaf pans
9
Spoon cream cheese mixture on top of this layer and then pour on the remaining batter
10
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean
11
Cool bread in pans for 10 minutes before removing to a wire rack to cool completely