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Week of 10/1/2012
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Pumpkin-Cream Cheese Bread
October is time for pumpkin! This pumpkin bread has a surprise layer of cream cheese in the middle.

1 2/3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 cup pumpkin
1/2 cup vegetable oil
3 eggs, divided
2 cups sugar, divided
1 tsp. vanilla
3/4 cup chopped pecans
1 (8 oz.) package cream cheese, softened
1 Tbsp. all-purpose flour


Preheat oven to 325.

Mix together flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside. In a large bowl beat together pumpkin, vegetable oil, 2 eggs, 1 1/2 cups sugar and vanilla; beat well. Add flour mixture into pumpkin mixture and stir until combined; fold in pecans.

In a medium bowl, combine cream cheese, remaining sugar, 1 tablespoon flour and remaining egg; beat until smooth.

Divide half the pumpkin batter between two greased 8 x 4-inch loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter. Bake 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.


Recipe Type - Breads/Rolls, Dessert,