Pumpkin Bread with Maple Cream Cheese Filling
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 loaves of pumpkin bread which allows you to share with your friends and family or just keep all to yourself!
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 loaves of pumpkin bread which allows you to share with your friends and family or just keep all to yourself!
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1/4 cup sugar
- 1 egg
- 1 cup water
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1 cup canola oil
- 3 cups sugar
- 4 cups all purpose flour
- 16 oz. cream cheese softened
- 1 tbsp milk
- 1 teaspoon maple extract or 1 tablespoon maple syrup
- 1 3/4 cups pumpkins puree or one 15 oz can solid-packed pumpkin
- 4 teaspoons pumpkins pie spice
- 1 cup currants or raisins
- Carbohydrate 435.671424884697 g
- Cholesterol 2410.42666666004 mg
- Fat 849.738912300696 g
- Fiber 29.0439634057954 g
- Protein 133.761642482683 g
- Saturated Fat 351.050818997444 g
- Serving Size 1 1 Recipe (2879g)
- Sodium 185881.009027121 mg
- Sugar 406.627461478901 g
- Trans Fat 61.2948393624496 g
- Calories 9763 calories
Step-by-step
- 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.
Overmixing the batter destroys the tender crumb of quick breads by overdeveloping gluten strands, resulting in a tough and rubbery texture rather than a moist slice. To avoid this common pitfall, fold the dry components into the wet mixture using a rubber spatula just until the flour disappears, leaving small lumps intact. Toasting the chopped walnuts and pecans at 350 degrees Fahrenheit for eight minutes before folding them into the batter significantly enhances their aromatic oils and prevents them from softening inside the dense crumb. Because this recipe yields three loaves, utilizing proper freezing methods extends their shelf life without sacrificing moisture. Wrap each completely cooled loaf tightly in plastic wrap, follow with a layer of heavy-duty aluminum foil, and store them in the freezer for up to three months. To serve a frozen loaf, thaw it overnight in the refrigerator before bringing it to room temperature on the counter.
