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Pumpkin Loaf with a Cream Cheese Filling

Yields2 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Cream Cheese Filling
 6 oz cream cheese
 ¼ cup sugar
 1 tsp milk
Streusel Topping
 2 tbsp sugar
 2 tsp flour
 ½ tsp cinnamon
 2 ½ tsp butter, chilled
Pumpkin Loaf
 2 cups SAN ANTONIO RIVER MILL SOPAIPILLA MIX
 1 ½ cups sugar
 1 tsp baking soda
 ½ tsp salt
 ½ tsp cinnamon
 ½ tsp nutmeg
 1 cup pumpkin, canned
 ½ cup vegetable oil
  cup water
 2 eggs, large
1

Preheat oven 325° F.

2

Oil and flour loaf pans.

3

Prepare cream cheese filling by combining cream cheese , sugar and milk. Set aside.

4

Prepare streusel topping by blending sugar, flour, cinnamon and cold butter, using a fork or pastry blender to make a crumbly mixture; set aside.

5

In a large mixing bowl combine SOPAIPILLA MIX, sugar, baking soda, salt, cinnamon and nutmeg.

6

Add pumpkin, oil and water to dry ingredients, mix until smooth. Add eggs one at a time, mixing well after each addition.

7

Pour some of the batter into prepared pans. 4"x 8" pans = 2 cups of batter, mini pans = 1/4 cup of batter

8

Spoon cream cheese filling over batter.

9

Pour remaining batter over cream cheese filling, be sure to completely cover the filling.

10

Sprinkle streusel topping evenly over the loaves.

11

Bake 1 hour (mini loaves 25 - 30 minutes); remove from oven. Cool loaves in pan 10 - 15 minutes before removing. Place loaves on wire rack to cool completely.

12

Yield: 2 - 4"x 8" loaves or 12 mini loaves

Nutrition Facts

Serving Size 4X8 Loaves

Servings 0

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