Pumpkin Quick Loaf With Cream Cheese Filling

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READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 325 degrees.
  • Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
  • In a med bowl, combine all filling ingredients until smooth; set aside.
  • In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
  • In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
  • Stir the pumpkin mixture into the flour mixture just until combined.
  • Fold in nuts, if using.
  • Pour half of the pumpkin bread batter evenly into prepared loaf pans.
  • Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
  • Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
  • Cool in pans for 10-15 minutes.
  • Remove to a rack to cool completely.
  • Store loaf bread in fridge, wrapped tightly.
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