Cream Cheese Pumpkin Bread

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This is a yummy, moist, and mildly spiced bread. I use homemade pumpkin puree which is similar to the canned. I grind my own whole wheat flour so it is very fine.

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Steps

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Blend the brown sugar and egg until smooth and light.

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Add the pumpkin , butter and brandy.

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Add the remaining dry ingredients all at once and mix just until well moistened.

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Spread into 2 greased and floured loaf pans or 4 mini loaf pans.

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Make the filling: blend the cream cheese , egg and sugar , beating until fluffy.

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Spread the filling over the pumpkin batter and swirl several times with a knife.

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Bake at 350 degrees for 50-55 minutes for the large loaves or about 35 minutes for the mini loaves.

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Cool 10 minutes in the pans before turing out on wire racks.

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Let cool completely before slicing.

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Ingredients

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brown sugar, egg, pumpkin puree, butter, brandy, all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg, allspice, salt, cream cheese