cream cheese pumpkin bread
I love pumpkin roll...but I always seem to have a problem rolling it up. It also takes so long to make especially for me. This bread is really a good substitute and taste great. It is a Kraft recipe that I changed just a bit. I love the idea that you can also add cherries or nuts and look forward to adding these additional items. The picture is from Kraft and I am sure if you try it you will enjoy it.
prep time
20 Min
cook time
1 Hr 5 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1 cup pumpkin
- 2 cups granulated sugar
- 3/4 cup brown sugar
- 4 - egg whites
- 1/2 cup fat free milk
- 1/4 cup canola oil
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 8 ounces cream cheese softened
- 1/2 teaspoon cinnamon
How To Make cream cheese pumpkin bread
-
Step 1Preheat oven to 350 degrees. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white and 1/2 tsp cinnamon with whisk until well blended.
-
Step 2Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
-
Step 3Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#Cream
Keyword:
#cheese
Keyword:
#pumpkin
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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