Pumpkin Bread with Maple Cream Cheese Filling
- Preparing Time: 15 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 1
- 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
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. 2 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. 3 Now gradually add the dry ingredients to your wet. Stir in the nuts. 4 Pour half of the batter into three flour-greased 8" x 4" loaf pans. 5 Spoon the filling over the batter. Use a spatula to spread it out carefully. 6 Add the remaining batter making sure you completely cover the filling. 7 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.
