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Sherry's Cream-Cheese Pumpkin Bread
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Sherry's Cream-Cheese Pumpkin Bread

1 Hour 35 Minutes
1 Hr 35 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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