Best 2 Pumpkin Cheese Bread Ii Recipes
Pumpkin cheese bread ii is a delicious and moist bread that is perfect for fall. This bread is made with pumpkin puree, cream cheese, and a variety of spices, and it has a tender crumb and a sweet, tangy flavor. It is perfect for serving at breakfast, brunch, or as a snack. There are many different recipes for pumpkin cheese bread ii, so you can find one that fits your taste and dietary needs. Some recipes call for all-purpose flour, while others use a combination of all-purpose flour and whole wheat flour. Some recipes also add nuts, such as walnuts or pecans, for a crunchy texture. No matter which recipe you choose, you are sure to enjoy this delicious and festive bread.
Let's cook with our recipes!
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.
Provided by Tina Andre' Fox
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
- 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.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g
PUMPKIN-CREAM CHEESE BREAD
With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 32 servings or 2 loaves, 16 servings each.
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
- Pour into 2 greased and floured 9x5-inch loaf pans.
- Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
Tips:
- Use fresh or canned pumpkin puree for the best flavor.
- Be sure to drain the grated zucchini well before adding it to the batter.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients.
- Do not overmix the batter, as this can make the bread tough.
- Bake the bread in a greased loaf pan at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before serving.
Conclusion:
Pumpkin cheese bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover pumpkin puree, and it is also a healthy and nutritious snack. With its moist texture and sweet flavor, pumpkin cheese bread is sure to be a hit with everyone who tries it.
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