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Pumpkin Loaf with Cream Cheese Recipe

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This recipe for Pumpkin Loaf with Cream Cheese is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 c sugar (OR 1/3 c sugar and 1/4 c honey OR 3/4 c Stevia)
1 c canned pumpkin puree
2 large eggs
1 tsp vanilla extract
1/2 c melted butter
1/4 c milk
1 1/2 c all-purpose flour
Cream Cheese Filling:
1/2 c sour cream
1/4 c sugar
4 oz cream cheese, softened
1 large egg
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 9x5-inch loaf pan or use a non-stick BAKING
spray. In a large bowl, whisk together the sugar, canned pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Add the milk and whisk until combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Filing: In medium bowl, beat the softened cream cheese, sugar, sour cream, and egg together until smooth and creamy. Set aside.
Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Next, pour the cream cheese filling over the pumpkin batter, spreading it evenly but not touching the edges of the pan. Pour the remaining pumpkin batter over the cream cheese filling, making sure to cover it completely.
Bake: In preheated oven for 55-65 minutes, or until a toothpick inserted into the center
comes out clean. If top browns too quickly, tent with aluminum foil.
Cool about 10 minutes before transferring to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 Hour 15 Minutes

 

 

 

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