Cream Cheese Nut Bread Food

SOUTHERN LIVING 'CREAM CHEESE BANANA NUT BREAD' RECIPE - (4.5/5)

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake at 350 degrees fahrenheit for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. I found that after one hour, my banana bread wasn't completely cooked through. I ended up baking it for an extra 10-15 minutes. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

CREAM CHEESE FILLED BANANA BREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mash into the mixture.
• Add flour, baking powder, baking soda, salt, and mix. Set aside.
• In a large bowl, mix cream cheese, sugar, flour, and egg.
• Pour half of the bread batter into a 9x5 inch (22cm x 12cm) pan, pour the cream cheese filling, smooth into corners, top with remaining batter.
• Bake at 350°F / 180°C for about 50 mins. Baking times may vary, so keep an eye on the bread.
• Allow to cool for 15 mins.
• Enjoy!

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• Beat butter and cream cheese at medium speed with electric mixer, until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
• Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
• Cool bread in pans on wire racks 10 minutes.
• Remove from pans, and cool 30 minutes on wire racks before slicing.
• Orange Pecan Topping:.
• Sprinkle pecans over batter before baking.
• Cool bread 10 minutes, remove from pans.
• Stir together sugar, orange juice and orange rind.
• Drizzle evenly over warm bread.
• Cinnamon-Crisp Topping.
• Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
• Sprinle mixture evenly over batter.
• Bake and cool bread.

CREAM CHEESE BANANA-NUT BREAD

Steps:

• Beat butter and cream cheese at medium speed with electric mixer until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating until just blended.
• Combine flour, baking powder and soda, and salt.
• Gradually add this to butter mixture beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans).
• Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
• You may need to shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.

CREAM CHEESE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.

CREAM CHEESE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in sour cream, butter, sugar, eggs and salt. Add flour; stir until smooth. Cover and refrigerate overnight. The next morning, combine all filling ingredients and set aside. Meanwhile punch dough down and divide into six equal portions. Turn one portion onto a floured surface and roll into a 12x8-in. rectangle. Spread with a sixth of the filling. Roll up from one of the long sides; seal seams and fold ends under. Place on a greased baking sheet. Repeat with remaining dough and filling. Using scissors, cut 3/4 in. deep into sides of each roll at 3/4-in. intervals, alternating from one side to the other. Cover and let rise in a warm place until almost doubled, about 45 minutes. Bake at 375° for 18-20 minutes or golden brown. Cool 10 minutes before removing to wire racks. For glaze, combine sugar and vanilla. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
• Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
• Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.
• Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.
• Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread: Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
• Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
• Peanut Butter Streusel-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• Preheat oven to 350. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
• Combine whole wheat flour and next four ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and flour 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350 for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans or wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

FRUGAL GOURMET'S DATE-NUT BREAD WITH CREAM CHEESE AND WALNUTS

Steps:

• Place dates in a mixing bowl and add boiling water. Let stand until fairly cool. Add brown sugar, egg, shortening and vanilla. Stir flour, salt, baking soda and baking powder into mixture. Add nuts. Stir until well mixed. Bake in a greased and floured loaf pan in a preheated 350 degree oven for 1 hour. Remove to a cooling rack.

CREAM CHEESE BANANA NUT BREAD

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350°F for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE BANANA-NUT BREAD

Steps:

• Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
• Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
• Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
• Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
• Stir in bananas, pecans, and vanilla. Pour batter into pans.
• Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
• Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.