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Pumpkin Cheese Loaves
From the Kitchen of: Paz
Source: Judy from Recipe Chat
| Pumpkin Cheese Loaves |
| 3 1/3 | C | Flour |
| 4 | tsp | Pumpkin pie spice |
| 2 | tsp | Soda |
| 1 | tsp | Baking powder |
| 1 1/2 | tsp | Salt |
| | | |
| 2 2/3 | C | Sugar |
| 2/3 | C | Oil |
| 4 | | Eggs |
| 1 | lb | Pumpkin |
| 2/3 | C | Water |
- Sift together flour, pumpkin pie spice, baking soda, and salt. Set
aside.
- Beat together sugar and oil until light. Add eggs, one at a time.
Beat in pumpkin. Add dry ingredients alternately with water to sugar
mixture until all is well-blended.
- Grease one regular size loaf pan and one small. Spoon half of the
batter in each. Spoon a layer of filling in each. Sprinkle with half
of topping mixture. Add rest of pumpkin batter. Finish off with rest
of topping.
- Bake at 350 for about 35 minutes (small loaf) and 45 minutes
(regular loaf) until tester comes out clean.
| Cream Cheese Filling |
| 8 | oz | Cream cheese |
| 6 | tbsp | Sugar |
| 1 | | Egg |
| 1/2 | tsp | Vanilla |
- Mix cream cheese until smooth and creamy. Add sugar, egg and
vanilla and beat well. Store any extra in refrigerator; keeps several
weeks.
| Topping |
| 2 | tbsp | Brown sugar |
| 2 | tbsp | Flour |
| 1 | tsp | Cinnamon |
| 1/4 | tsp | Pumpkin pie spice |
| 1 | tbsp | Butter |
- Mix the dry ingredients together and cut the butter in until mixture
resembles cornmeal in texture.