pumpkin bread

Vicksburg, MS
Updated on Dec 16, 2012

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

prep time
cook time 45 Min
method Convection Oven
yield Yields: 2 loaves

Ingredients

  • FILLING
  • 6 ounces cream cheese, reduced-fat
  • 1/4 cup sugar
  • 1 tablespoon all purpose flour
  • 2 - egg whites
  • BATTER
  • 1 cup pumpkin, canned or cooked
  • 1/2 cup applesauce, unsweetened
  • 1 - egg
  • 2 - egg whites
  • 1 tablespoon canola oil
  • 1 2/3 cups all purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup walnuts, chopped

How To Make pumpkin bread

  • Step 1
    Preheat oven to 350 degrees F
  • Step 2
    For Filling - Combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside
  • Step 3
    In a mixing bowl - beat the pumpkin, applesauce, egg, egg whites, and oil
  • Step 4
    In another mixing bowl - Combine the flour, sugar, baking soda, salt, cinnamon, cloves. Add this mixture to the pumpkin mixture
  • Step 5
    Stir in walnuts
  • Step 6
    Coat (2) 8in X 4in X 2in loaf pans with nonstick cooking spray
  • Step 7
    Layer each loaf pan with filling and batter
  • Step 8
    Top with remaining batter
  • Step 9
    Bake at 350 degrees F for 40 - 45 minutes or until a toothpick inserted near the center comes out clean
  • Step 10
    Cool for 10 minutes before removing from pans to wire rack to cool completely
  • Step 11
    Refrigerate leftovers

Discover More

Category: Other Breads
Ingredient: Fruit
Culture: American

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