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| Pumpkin Cream Cheese Bread |
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8 oz. cream cheese at room temperature |
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1/4 C sugar |
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1 egg, beaten |
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1 T vanilla extract |
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Flour mixture |
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1-*3/4 C flour |
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1-*1/2 C sugar |
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1 tsp. baking soda |
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1/2 tsp. salt |
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1 tsp. cinnamon |
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1/4 tsp. nutmeg |
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1/4 tsp. pumpkin pie spice |
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Pumpkin mixture |
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1 C canned pumpkin |
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1/2 C melted butter |
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1 egg, beaten |
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Heat oven to 350 degrees. In a small bowl, stir together cream cheese, sugar, egg and vanilla. Set aside. In a second bowl, stir together flour mixture. |
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In a third bowl, mix ingredients for the pumpkin mixture. |
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Slowly incorporate the flour and pumpkin mixtures in a large bowl. Reserve 2 cups of the batter. |
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Pour remaining batter in a greased and floured loaf pan. Pour cream cheese mixture over batter in pan. Take a knife and gently cut through the batter to create a swirl effect. Top with the remaining batter. |
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Place pan in center of oven and bake 70 to 90 minutes, or until tester comes out clean. Cool in pan for 10 minutes, then remove from pan to complete cooling. |
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| | Approximate values per serving: 348 calories, 15 g fat, 71 mg cholesterol, 5 g protein, 50 g carbohydrates, 0 fiber, 383 mg sodium, 38 percent calories from fat. |
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recipe from: The Arizona Republic, 12/10/03
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