Ok, so I chose to add this bread to a few categories…including Breads, Holiday, Sweets, and Breakfast! I think it fits into all of them! 🙂 It is easy and so delicious!
I believe I found the first version of this recipe in one of my Southern Living magazines.
Prep: 20 minutes Bake: 1 hr 15 minutes Stand: 10 minutes
Ingredients for Bread:
3.5 cups All-purpose flour
3 cups sugar
2 tsp ground cinnamon
1.5 tsp baking soda
1 tsp ground nutmeg
1/2 tsp salt
2 cups canned unsweetened pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
Ingredients for Cream Cheese Filling:
8 ounces of cream cheese, softened
1/2 cup sugar
1 large egg
1/2 cup toasted chopped pecans (optional)
Make Cream Cheese Filling by mixing all 4 ingredients together and set aside.
Stir together first 6 ingredients in a large bowl. (flour, sugar, cinnamon, baking soda, nutmeg and salt)
Whisk together pumpkin and next 3 ingredients. (vegetable oil, water and eggs)
Add to flour mixture, whisking just until dry ingredients are moist.
Spoon 3 cups of batter into each of 2 greased/floured 9″x5″ loaf pans. Spoon Cream Cheese Filling over batter. Spoon remaining batter over filling.
Bake at 350 degrees for 1 hr 15 min or until a pick comes out clean. Let cool 10 minutes then remove onto wire rack.