Layered Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1/2 of an 8 -ounce package of cream cheese, softened1/4 cup sugar1 8 ounce sour cream1 egg2 Tbsp. finely chopped crystallized ginger3 cups flour2 tsp. baking soda2 tsp. ground cinnamon1 tst. ground nutmeg1/2 tsp. salt2 cups sugar4 eggs1 15-ounce can pumpkin (or about 2 cups cooked pumpkin)1 cup cooking oil1/3 cup water
Preheat oven to 350
Spray bottoms and sides of 2 9x5x3 loaves with Pam.
Prepare filling: Combine cream cheese, 1/4 cup sugar, sour cream and egg and beat well. Add crystallized ginger. Set Aside.
Prepare batter: Mix flour, baking soda, 3 spices and salt in a bowl . In another large bowl beat together 2 cups sugar, 4 eggs, pumkin, oil and water. Gradually add flour mixture until combined.
Spoon 1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between the pans and spread evenly. Spoon the remaining pumpkin bater onto the cream cheese mixture and spread evenly (don't worry if cream cheese shows)
Bake 60 to 70 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Store in the fridge overnight then cut into 32 slices. Store leftovers in fridge for up to a week. Freezes well and makes a nice gift.
Number of Servings: 32
Recipe submitted by SparkPeople user JUSTYNA7.
Spray bottoms and sides of 2 9x5x3 loaves with Pam.
Prepare filling: Combine cream cheese, 1/4 cup sugar, sour cream and egg and beat well. Add crystallized ginger. Set Aside.
Prepare batter: Mix flour, baking soda, 3 spices and salt in a bowl . In another large bowl beat together 2 cups sugar, 4 eggs, pumkin, oil and water. Gradually add flour mixture until combined.
Spoon 1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between the pans and spread evenly. Spoon the remaining pumpkin bater onto the cream cheese mixture and spread evenly (don't worry if cream cheese shows)
Bake 60 to 70 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Store in the fridge overnight then cut into 32 slices. Store leftovers in fridge for up to a week. Freezes well and makes a nice gift.
Number of Servings: 32
Recipe submitted by SparkPeople user JUSTYNA7.
Nutritional Info Amount Per Serving
- Calories: 206.0
- Total Fat: 10.5 g
- Cholesterol: 40.3 mg
- Sodium: 140.8 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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