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!
Notes from the Test Kitchen:
Doesn't the title of this recipe alone make you hungry?! Yum! The flavors of pumpkin and maple are an amazing blend... particularly when coupled with creamy cream cheese. What a winner!
(8 oz. each) cream cheese, softened
maple extract or 1 tablespoon maple syrup
pumpkin puree (or one 15oz can solid-packed pumpkin)
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.