Sherrys Cream Cheese Pumpkin Bread Recipes

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PUMPKIN CHEESE BREAD II



Pumpkin Cheese Bread II image

This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.

Provided by Tina Andre' Fox

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 15

Number Of Ingredients 15

1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
1 cup pumpkin puree
½ cup vegetable oil
2 eggs
1 ½ cups white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  • In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
  • Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  • Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g

CREAM SHERRY-PUMPKIN BREAD



Cream Sherry-Pumpkin Bread image

Make and share this Cream Sherry-Pumpkin Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 2h20m

Yield 3 loaves

Number Of Ingredients 12

2 cups sugar
1 1/4 cups packed light brown sugar
3 2/3 cups fresh pumpkin puree or 29 ounces pumpkin puree
4 large eggs
1 cup nut oil (such as walnut, almond, or sunflower seed)
4 2/3 cups unbleached all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 cup cream sherry

Steps:

  • Preheat oven to 350°; grease three 8 x 4 inch loaf pans.
  • In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
  • Beat with an electric mixer until smooth, about 1 minute.
  • In another bowl, combine the flour, baking soda, spices, and salt.
  • With a spatula, combine the wet and dry ingredients and beat until smooth.
  • Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
  • Scrape the batter into the three prepared pans, filling each no more than ¾ full.
  • Bake immediately in the center of the oven for 65-75 minutes, or until a cake tester comes out clean; the top of the loaves will be crusty, and there will be a long crack down the center.
  • Let stand for 5 minutes in the pans before turning the loaves out of the pans onto a rack, then turning them right side up to cool completely.
  • Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.

Nutrition Facts : Calories 1776.8, Fat 8.8, SaturatedFat 2.5, Cholesterol 248, Sodium 2161.2, Carbohydrate 388.9, Fiber 7.4, Sugar 227.8, Protein 30.3

PUMPKIN SWIRL BREAD



Pumpkin Swirl Bread image

This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside-a rich creamy swirl-is like a luscious layer of cheesecake in each slice. -Cindy May, Troy, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h30m

Yield 3 loaves (16 slices each).

Number Of Ingredients 27

CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon whole milk
PUMPKIN BREAD:
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates
OPTIONAL TOPPINGS:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Steps:

  • Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

Nutrition Facts : Calories 189 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

SHERRY PUMPKIN BREAD



Sherry Pumpkin Bread image

Make and share this Sherry Pumpkin Bread recipe from Food.com.

Provided by Olha7397

Categories     < 60 Mins

Time 45m

Yield 2 breads

Number Of Ingredients 12

1/2 cup oil
1 cup brown sugar
2 eggs
1 cup mashed cooked pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sherry wine
1 cup unbleached all-purpose flour
1 cup stone ground whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup chopped nuts

Steps:

  • In large bowl, beat together oil, brown sugar, eggs, pumpkin, cinnamon, nutmeg and sherry. In separate bowl, combine flours, baking powder, salt and nuts. Add to wet ingredients and mix well.
  • Pour into 2 greased 9-inch loaf pans and bake in preheated 350°F oven for 30 minutes, or until top springs back when pressed with fingers. Cool 10 minutes, then remove from pans. Yield: Two 9-inch loaves.
  • The Harrowsmith Country Life.

Nutrition Facts : Calories 1804, Fat 95.7, SaturatedFat 13.6, Cholesterol 211.5, Sodium 2291.2, Carbohydrate 186.7, Fiber 9.9, Sugar 112.6, Protein 25.7

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