Cream Cheese Rippled Pumpkin Bread

Name: Cream Cheese Rippled Pumpkin Bread
Ingredients: Cream Cheese Filling:; •8 ounce package cream cheese, room temperature; •1/2 cup granulated white sugar; •2 large eggs; •1 1/2 tablespoons all purpose flour; Pumpkin Bread:; •1 cup toasted pecans or walnuts (optional); •3 1/2 cups all purpose flour; •1 teaspoon baking powder; •1 teaspoon baking soda; •3/4 teaspoon salt; •1 1/2 teaspoons ground cinnamon; •1/4 teaspoon ground nutmeg; •4 large eggs; •2 cups granulated white sugar; •1 cup unsalted butter, melted and cooled; •1– 15 ounce can pure pumpkin; •1/2 cup water; •1 1/2 teaspoons pure vanilla extract

Cream Cheese Rippled Pumpkin Bread was pinched from <a href="http://lickthebowlgood.blogspot.co.uk/2010/01/monica-monica-pumpkin-eater.html" target="_blank">lickthebowlgood.blogspot.co.uk.</a>

INGREDIENTS

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Cream Cheese Filling:

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•8 ounce package cream cheese, room temperature

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•1/2 cup granulated white sugar

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•2 large eggs

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•1 1/2 tablespoons all purpose flour

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Pumpkin Bread:

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•1 cup toasted pecans or walnuts (optional)

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•3 1/2 cups all purpose flour

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•1 teaspoon baking powder

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•1 teaspoon baking soda

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•3/4 teaspoon salt

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•1 1/2 teaspoons ground cinnamon

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•1/4 teaspoon ground nutmeg

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•4 large eggs

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•2 cups granulated white sugar

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•1 cup unsalted butter, melted and cooled

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•1– 15 ounce can pure pumpkin

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•1/2 cup water

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•1 1/2 teaspoons pure vanilla extract

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