Crockpot Pumpkin Cream Cheese Bread

Crockpot Pumpkin Cream Cheese Bread

Crockpot Pumpkin Cream Cheese Bread – It’s so moist and perfectly cooked. The flavors all complement each other beautifully.

I am not a true pumpkin lover, but I had to try this recipe. I sure am glad I did. The flavors and smell of this bread will drive you to eat much more than you should. Eaten warm with some butter is the way I eat it and my family loves it too. This bread is a perfect complement to s turkey dinner, or many other dinners for that matter. Please just try it and you will see what I found out when I fixed it. You will be hooked on it too!

Crockpot Pumpkin Cream Cheese Bread

Crockpot Pumpkin Cream Cheese Bread

Ingredients

Pumpkin Bread
• ½ cup Canola Oil
• ½ cup Sugar
• ½ cup Brown Sugar
• 2 Eggs
• 1 15 oz can Pumpkin Puree
• 1 ½ cup Flour
• 1 tsp Baking Soda
• ¼ tsp Salt
• ¾ tsp Cinnamon
• ½ tsp Nutmeg
• ¼ tsp Ginger
• 1/8 tsp Cloves

Cream Cheese Filling
• 1 8 oz block Light Cream Cheese (softened)
• 2 Eggs
• ½ cup Sugar
• 6 Tbsp Flour

Directions

Bread

  1. Mix oil and sugars.
  2. Add eggs, and then add pumpkin.Add flour, baking soda, and spices.
  3. Butter or oil your crockpot and pour in ¾ of Pumpkin Bread batter

Make your Cream Cheese Filling

  1. Mix all ingredients together.

Continue with Making Bread

  1. Pour over Pumpkin batter in the Crockpot.
  2. Cover cream cheese layer with remaining ¼ Pumpkin batter and smooth the top.
  3. Set your Crockpot on high for 2.5 hours.
  4. Run a spatula around the edges of the Crockpot to loosen the bread.
  5. Flip it upside-down over a bowl lined with parchment paper to get it out of the Crockpot, then flip it right side up onto a wire rack to cool.
  6. Enjoy!

Let’s thank Emily Gann for this informative video and this great Crockpot Pumpkin Cream Cheese Bread.

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