Scrumptious Cream Cheese Pumpkin Bread
1 1/4 Cups Vegetable Oil
1 Can (15 oz.) solid-packed pumpkin
2 Cups flour
2 Cups Sugar
2 Pkgs (3 oz. each) cook and serve vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup chopped pecans or walnuts, optional
CREAM CHEESE FILLING:
1 (8 oz.) Pkg. cream cheese, softened
1/4 c. sugar
1 egg, beaten
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture.
Combine ingredients for cream cheese filling; beat until smooth
Pour approx. 1 cup's worth of pumpkin mixture into 2 greased and floured 8 x 4 x 2 in. loaf pans.
Divide cream cheese mixture equally on top of each loaf pan.
Top with remaining pumpkin mixture.
Optional- Top with 1/2 cup nuts of choice
Bake at 325' for 1 hour or until toothpick inserted near center comes out clean.
Cool for 10 minutes; remove from pans to wire racks to cool completely!
Pairs Well With
I found this recipe when I was searching for a yummy bread to make in the fall...Everyone that I shared it with asked for more and more! By Christmas-time I think I made at least 5 loaves and someone at my husband's job paid me to make them 2 loaves to take to a family get-together!