* Exported from MasterCook *
Bread, Two Layer Pumpkin
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breakfast Desserts
Posted Snacks
Amount Measure Ingredient -- Preparation Method
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4 ounces cream cheese -- (half an 8 oz package of
softened cream)
1/4 cup sugar
8 ounces sour cream
1 egg
2 tablespoons finely chopped crystalized ginger
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
4 eggs
15 ounces pumpkin
1 cup cooking oil
1/3 cup water
This double decker pumpkin bread is a gorgeous addition to your
pumpkin recipe collection. It works great for breakfast or as a fall snack.
IMPORTANT: For this recipe use plain pumpkin NOT pumpkin pie filing
as it has the spices already in it. The anount of spices in it are
not according to this recipe.
Start by preheating the oven to 350F
Grease the bottoms and a half an inch up the sides of two 9 x 5 x 3" loaf pans.
In a bowl, place 4 oz creamed cheese (That's half an 8 oz package of
softened cream) and 1/4C sugar.
Add an 8 oz container of sour cream and 1 egg.
Beat everything well.
Stir in 2T finely chopped crystalized ginger and set the mixture aside.
Measure 3 cups of flour into a mixing bowl
Then stir in 2t baking soda, 2t ground cinnamon, 1t ground ginger, 1t
ground nutmeg, and a 1/2t salt.
Using a mixer, mix it well and set it aside.
Measure 2C sugar into a large bowl then add 4 eggs, one 15 oz can
pumpkin, 1C cooking oil, and 1/3C water.
With a mixer on low.combine everything well.
Now begin to gradually add the flour mixture and beat it until the
four is fully combined.
Scrape down the sides of the bowl as needed.
Spoon 1- 1 / 2C batter into each loaf pan.
Divide the cream cheese mixture between the 2 pans, making sure to
spread it out evenly.
Evenly spread the remaining pumpkin batter on top of each cream cheese layer.
Bake each loaf until a toothpick inserted into its center comes out clean.
This will take about 60 to 70 minutes.
Cool the pans on wire racks for 10 minutes then remove the loaves from the pans
Place each loaf on a wire rack and allow them to cool completely.
Wrap the loaves and store them in the refrigerator for up to 1 week.
Source:
"bhg.com"
S(Internet address):
"http://www.bhg.com/videos/m/80899092/must-try-two-layer-pumpkin-bread.htm";
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Per Serving (excluding unknown items): 361 Calories; 19g Fat (45.8%
calories from fat); 5g Protein; 44g Carbohydrate; 1g Dietary Fiber;
71mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.