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Sherry's Cream-Cheese Pumpkin Bread

Kraft Memeber Recipe
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Makes: 2 loaf pans Total Time: 1 hr 35 min
Category: Breads Sub Category: Quick Breads

what you need
  • 2-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 cups sugar
  • 2 tsp. cinnamon
  • 1-1/2 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2 cups canned, unsweetened pumpkin
  • 1 cup canola oil
  • 2/3 cup water
  • 4 large eggs
  • FILLING:
  • 1 pkg. (8 oz.) Philadelphia Light Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 cup choped pecans
  • 1 large egg
make it
Preheat oven to 350°F. Spray 2, 9 x 5 loaf pans with cooking spray, lightly coat with flour. Set aside. In large bowl, stir together first 7 ingredients. In another bowl, whisk together pumpkin and next 3 ingredients. Add to flour mix, whisking just until dry ingredients are moistened.

Spoon 3 cups batter into each pan. Spoon cream cheese filling evenly over batter in both pans. Spoon remaining batter evenly over cream cheese filling.

Bake for 1 hr and 15 min, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 min. Remove bread from pans and let cool completely.
Notes
This bread is so moist, you will want more than 1 slice.
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