Oven Temp: 325°F
1 c cooked pumpkin
½ c vegetable oil
2 eggs
1 ½ c sugar
½ tsp salt
½ tsp cloves
½ tsp cinnamon
1 2/3 c flour
1 tsp baking soda
1 c pecans, chopped (optional)
FILLING
2 (3 oz each) pkgs cream cheese, softened
1/3 c sugar
1 TBS flour
1 egg
2 tsp grated orange peel
For bread: Preheat oven to 325°F. Grease and flour 2 loaf pans. Combine pumpkin, oil, and eggs in a large bowl. Add sugar, salt, cloves, flour, cinnamon, baking soda and pecans; mix to blend. Pour ¼ of batter into each of the prepared pans and set aside.
For filling: In a medium bowl, combine cream cheese, sugar, flour, egg and orange peel; mix well.
Carefully spread half the filling over batter in each pan. Spread remaining batter, evenly divided, over filling, in each pan. Bake for 60-90 minutes or until a toothpick tests clean.
Cool in pans for 10 minutes. Remove from pans and finish cooling on wire racks. Store in refrigerator until ready to serve.
I can't remember where I got this recipe, it's been in my stack of "to try" recipes for awhile and I think that it will be included next time I update my cookbook.
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