This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.
Ingredients
- cream cheese: 1 pack (8 ounce pack)
- white sugar: 0.25 cup
- egg: 1 piece (beaten)
- ¾ cups all-purpose flour: 1 piece
- ½ cups white sugar: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.25 tsp
- pumpkin puree: 1 cup
- butter: 0.5 cup (melted)
- egg: 1 piece (beaten)
- water: 0.33333 cup
Metric Conversion
Stages of cooking
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Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
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Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
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Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
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Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
