Pumpkin Bread with Cream Cheese Filling
- Serves 2 loaves (16 servings)
- Prep time 15 minutes
- Cook time 32 minutes
Nutrition facts
Per serving: calories 274; protein 4 g; fat 15 g; carbohydrates 31 g; fibre 1 g; iron 1 mg; calcium 79 mg; sodium 395 mg
Pumpkin Bread with Cream Cheese Filling
Also needed:
- 150 ml (1/2 cup + 5 tsp) melted butter or canola oil
- 60 ml (1/4 cup) powdered sugar
Steps
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix the pumpkin puree with 3 eggs and the melted butter. Add the cake mix. Grease 2 loaf pans, 20 cm x 10 cm (8 in. x 4 in.) each. Distribute half of the batter into the pans.
- In another bowl, whisk together the cream cheese, vanilla, powdered sugar and the remaining egg.
- Use a spoon to gently spread the prepared cream cheese onto the batter of each pan. Pour the remaining batter into the pans and even out the surface. Distribute the pumpkin seed crumble (see recipe below) onto the batter of both pans, if desired.
- Bake for 32 to 35 minutes. Turn off the oven and let the bread cool completely in the oven before removing from the pans.
Side dish idea
Pumpkin Seed Crumble
In a bowl, mix 125 ml (1/2 cup) flour with 125 ml (1/2 cup) brown sugar, 125 ml (1/2 cup) oats, 60 ml (1/4 cup) sugar, 125 ml (1/2 cup) pumpkin seeds and 60 ml (1/4 cup) melted butter.
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