Select a size: | | | |
1
Cream Cheese Cinnamon Chip Pumpkin Bread
Submitted by 4littleFergusons on February 25, 2013 in Breads
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
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 Instructions
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.
