The Pioneer Woman Tasty Kitchen
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Cream Cheese Cinnamon Chip Pumpkin Bread

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

For those of you who stocked up on cinnamon chips at Christmas, you are going to love them in this bread!

Ingredients

  • FOR THE BREAD:
  • 1-¾ cup Flour
  • 1-½ cup Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon, Or Pampered Chefs Cinnamon Plus
  • ½ teaspoons Nutmeg
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • 1 cup Pumpkin Puree Or Canned Pure Pumpkin
  • ½ cups Butter, Melted
  • 1 whole Egg Beaten
  • ⅓ cups Water
  • ½ bags 10 Ounce Bag, Cinnamon Chips
  • FOR THE CREAM CHEESE SWIRL:
  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Sugar
  • ½ teaspoons Cinnamon
  • 1 whole Egg Beaten

Preparation

Preheat oven to 350 F.

Combine dry ingredients (flour through cloves) in a large bowl. Then add in pumpkin, butter, egg and water, mixing until just moistened. Stir in cinnamon chips.

Pour all but 2 cups of the batter into a greased and floured 9×5 loaf pan. Set aside while you combine all of the cream cheese swirl ingredients in a medium sized bowl.

Pour cream cheese mixture over pumpkin batter then top with reserved pumpkin batter. Cut through batter with a knife several times to create a swirl effect.

Bake at 350 F for 1 hour and 10 minutes or until a wooden pick inserted in the center of the loaf comes out clean. Cool 5 minutes then remove from pan.

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Avatar of althea

althea on 10.13.2013

Needs more pumpkin/spices

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