I remember every fall when my grandmother would make the most amazing bread. Pumpkin was one of her favorites and mine too. This recipe makes 3 loaves of pumpkin bread which allows you to share with your friends and family or just keep all to yourself!
-I made these this morning for a group of men who come by for coffee with my husband. They all loved it, and had several slices each and took some home too. It was just wonderful slightly warm with coffee! I baked them in glass loaf pans, and needed to add 5 minutes of time for them to completely bake. The only ingredient I substituted was that I used Coconut oil instead of Canola as that is what I had available, and it was just delish!
-This was an outstanding recipe! I did not add the nuts (family preference) and instead of the water called for in the recipe, I used non-dairy pumpkin spice coffee creamer for added flavor. I also did not add the cloves or the nutmeg as I figured the coffee creamer would add that extra punch of spice and flavor and it did. I used golden raisins because that is what I had on hand and it turned out amazingly good. Everyone who tasted it gave it rave reviews! Thanks for posting this recipe Dana!
Cook time: 50 Min Prep time: 15 Min Serves: 30
Ingredients
FILLING
2 pkg cream cheese, softened, 8 oz. each
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 one 15 oz 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
Directions
1. Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy. Add the maple extract or syrup and blend. Set aside for now.
2. 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.
3. Now gradually add the dry ingredients to your wet. Stir in the nuts.
4. Pour half of the batter into three flour-greased 8″ x 4″ loaf pans.
5. Spoon the filling over the batter. Use a spatula to spread it out carefully.
Pumpkin Bread with Maple Cream Cheese Filling – – Yum
6. Add the remaining batter making sure to completely cover the filling.
7. 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.