Talented Terrace Girls: Sweet Tooth Tuesday: Pumpkin Chocolate Chip Cream Cheese Bread

Tuesday, December 4, 2012

Sweet Tooth Tuesday: Pumpkin Chocolate Chip Cream Cheese Bread

Pumpkin Chocolate Chip Cream Cheese Bread

Fall is my favorite time of year! This last week we got a little teaser of fall with some nice cool, rainy weather. It get me all in the mood for hoodies, jeans and pumpkin flavored stuff. (not to mention that hoodies would be more comfortable to wear now that I don't fit into any of my clothes......a few more weeks to go until our newest addition gets here!) I have had this recipe saved for awhile and have just been waiting for a good time to make. So I figured now was as good as ever. I love how this combined pumpkin and cream cheese....two things that are perfect together! It's like eating pumpkin bread and cheesecake in one bite =)

INGREDIENTS

FILLING:

2 packages (8 ounces each) cream cheese, softened

1/4 cup sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla

BREAD:

3 cups sugar

1 can (15 ounces) solid-pack pumpkin

1 cup canola oil

1 cup water

4 eggs

4 cups all-purpose flour

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon ground cloves

1 cup chocoalte chips (optional, but oh so yummy!!!)

DIRECTIONS

In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.

In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the chocolate chips.

Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans. Spoon filling over batter.

Cover filling completely with remaining batter.

Bake at 350° for 65-70 minutes (for larger loaves, if using mini-loaf pans like I like to, the cook time is closer to 30 minutes, but use the toothpick method) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Yield: 3 loaves (16 slices each).