Pumpkin Bread with Maple Cream Cheese Filling - - Yum


Category:	Other Breads
Collections:	Thanksgiving Table
Keywords:	Cream, maple, cheese, pumkin
Serves:	30
Prep Time:	15 Min
Cook Time:	50 Min

Ingredients

FILLING
2 pkg	(8 oz. each) cream cheese, softened
1/4 c	sugar
1	egg
1 Tbsp	milk
1 tsp	maple extract or 1 tablespoon maple syrup
BREAD
3 c	sugar
1 3/4 c	pumpkin puree (or 1 can solid-packed pumpkin)
1 c	canola oil
1 c	water
4	eggs
4 c	all purpose flour
4 tsp	pumpkin pie spice
2 tsp	baking soda
1 tsp	ground cinnamon
1 tsp	baking powder
1/4 tsp	ground nutmeg
1 tsp	salt
1/4 tsp	ground cloves
1/2 c	chopped pecans
1/2 c	chopped walnuts
1 c	currants or raisins

Dana's Notes:
I remember every Fall when my grandmother would make the most amazing breads. Pumpkin was one of her favorites and mine also. This recipe is made with fresh pumpkin puree and not the can. This recipe makes 3 loafs of pumpkin bread which allows you to share with your friends and family or just keep all to yourself!
(See Dana's Original Version of Recipe)

Directions

Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.

In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.

Now gradually add the dry ingredients to your wet. Stir in the nuts.

Pour half of the batter into three flour-greased 8" x 4" loaf pans.

Spoon the filling over the batter. Use a spatula to spread it out carefully.

Add the remaining batter making sure you completely cover the filling.

Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.