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Cream Cheese pumpkin Bread
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Cream Cheese Pumpkin Bread

Ingredients

FILLING

  • 1 cup sour cream
  • 1/4 cup sugar
  • 4 ounces cream cheese softened
  • 1 egg

Bread

  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 Teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup butter melted
  • 1/3 cup water
  • 1 ounce can pumpkin 15
  • 4 eggs

Topping

  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  • HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

FILLING

  • COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

BREAD BATTER

  • COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS SUGAR , MELTED BUTTER, WATER, PUMPKIN AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED.
  • SPOON 1/4 ( ABOUT 2 CUPS ) PUMPKIN BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD PUMPKIN BATTER TO EDGE OF PANS. SPRINKLE TOPPING OVER BATTER.
  • BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY