PUMPKIN CHEESE BREAD II
This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.
Provided by Tina Andre' Fox
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
- In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BREAD PUDDING PUMPKIN
When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells., Place on a greased 15x10x1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted in the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes.
Nutrition Facts : Calories 518 calories, Fat 17g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 540mg sodium, Carbohydrate 82g carbohydrate (59g sugars, Fiber 3g fiber), Protein 15g protein.
PUMPKIN BREAD PUDDING
A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.
Provided by Vivi
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
- Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
- Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g
PUMPKIN PIE BREAD PUDDING
Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk.
Provided by Mary
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 12
Number Of Ingredients 17
Steps:
- Grease a 9x13-inch baking dish.
- Spread bread cubes into the prepared baking dish.
- Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
- Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.7 g, Cholesterol 76 mg, Fat 11.3 g, Fiber 2.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 456.1 mg, Sugar 34.9 g
PUMPKIN CHEESECAKE BREAD
This is a really good, easy Pumpkin Bread that I tried after seeing it in the First for women 11/4/13. I have made it several times already and it was always a big hit. The consensus of my friends/tasters was that it was better with the block cream cheese, rather than the white chocolate cream cheese spread. You decide.
Provided by mandabears
Categories Quick Breads
Time 50m
Yield 1 laof
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees Fahrenheit.
- In bowl, stir together quick bread mix, pumpkin puree, and pumpkin pie spice until blended.
- Transfer 3/4 of the batter to a greased 1 1/2 quart( 8 1/2 x 4 1/2 x 2 1/2) loaf pan.
- Drop dollops of cream cheese spread or small cubes of cream cheese on top of batter.
- Spread remaining batter on top.
- Bake 40 minutes or until done.
- Cool, Slice.
Nutrition Facts : Calories 783.8, Fat 65.6, SaturatedFat 41.3, Cholesterol 204.5, Sodium 1534.1, Carbohydrate 36.1, Fiber 2.3, Sugar 13.7, Protein 20.4
PUMPKIN CHEESECAKE PUDDING - SUGAR FREE
Each serving is 1/2 cup. I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
- Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
- Pour milk/protein mixture and pudding mixture till mixed throughly.
- Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.
Nutrition Facts : Calories 79.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.6, Sodium 539.5, Carbohydrate 15.4, Fiber 1.4, Sugar 1.4, Protein 3.8
PUMPKIN BREAD-BOTTOM CHEESECAKE RECIPE BY TASTY
Here's what you need: pumpkin puree, eggs, sugar, vegetable oil, vanilla extract, flour, baking powder, baking soda, pumpkin pie spice, salt, cream cheese, sugar, pumpkin spice, vanilla extract, heavy whipping cream
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
- Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
- Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
- Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
- In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
- Add in whipping cream and beat for an additional 2-3 minutes.
- Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 70 grams, Fat 63 grams, Fiber 1 gram, Protein 12 grams, Sugar 40 grams
PUMPKIN BREAD PUDDING WITH RAISINS
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts :
PUMPKIN HAZELNUT CHEESECAKE WITH WHISKEY SAUCE
A delicious twist on cheesecake; top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you'll ever taste!
Provided by TRFStarr
Categories Cheesecake
Time 1h20m
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Prepare crust in advance. Combine crust ingredients, and press on bottom and approximately 2" up the sides of a greased 9" springform pan. Freeze for 20 minutes.
- While crust is chilling, combine all filling ingredients and beat until smooth. Pour into prepared crust.
- Bake 350 degrees for 50 - 55 minutes, or until center is firm. Remove from oven when done, allow to cool completely, and refrigerate overnight.
- When ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake.
- Top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you'll ever taste!
PUMPKIN BREAD PUDDING
Provided by Melissa Walnock
Categories Cake Mixer Dairy Dessert Bake Thanksgiving Pumpkin Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make cake
- Preheat oven to 350°F. Butter 17- by 12-inch rimmed baking sheet. Line bottom with parchment paper.
- In large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt. Set aside.
- In bowl of electric mixer, combine brown and granulated sugars, oil, and pumpkin. Beat at medium speed until fully combined, about 1 to 2 minutes. Reduce speed to low and gradually add flour mixture. Beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition.
- Spread batter evenly in prepared pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer cake to rack and cool completely in pan.
- Preheat oven to 350°F. Run knife around pan sides to loosen, then turn cake out onto rack (do not clean pan) and remove parchment paper. Using long, serrated knife, cut cake into 1/2-inch cubes. Return cubes to pan and bake, turning over halfway through baking, until light brown on all sides, about 15 minutes total. Transfer cubes to rack and cool completely in pan.
- Make puddings
- Preheat oven to 325°F.
- Divide toasted cubes among 8 (4-ounce) ramekins. In medium bowl, whisk together pumpkin, milk, salt, maple syrup, and egg yolks. Pour mixture over cake cubes, filling ramekins to tops and gently pressing on cubes to completely coat with liquid. Cover and refrigerate until liquid is absorbed, about 30 minutes.
- Arrange ramekins in roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins. Cover pan tightly with foil and bake until puddings are set and firm to the touch, about 30 to 35 minutes.
- Remove ramekins from pan and serve warm with vanilla ice cream, if desired.
PUMPKIN LATTE CHEESECAKE TARTS
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PUMPKIN BREAD PUDDING
Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.
Provided by spyseoflife
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
- Place bread cubes in the greased baking dish. Pour half-and-half on top.
- Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
- Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g
PUMPKIN CHEESECAKE BREAD
I combined a couple of recipes to come up with this one and it is one of the moistest and best I have ever tasted. My son can eat a whole loaf himself and always requests it. Easy to make but oh so good!!
Provided by FLCeltsFan
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Lightly grease 2 9x5x2 inch pans.
- In a bowl combine dry ingredients.
- Make a well in the center and add oil, eggs, and pumpkin. Mix until just blended.
- Pour the batter into pans and bake at 325 for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let stand for 15 minutes before removing from pans. Cool on a wire rack.
PUMPKIN BREAD PUDDING CUPCAKES
Every fall when I was young, my mom made bread pudding cupcakes. Today I keep up her tradition with my daughter and three grandkids by baking these treats. -Terrel Porter-Smith, Los Osos, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 teaspoon vanilla until blended. Gently stir in bread. Refrigerate, covered, 1 hour., Preheat oven to 350°. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch., Meanwhile, in a small heavy saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Cook, without stirring, 2-3 minutes longer or until slightly thickened. Remove from heat; stir in pecans and remaining vanilla., Spoon 1 tablespoon sauce over each cupcake. Bake 5-6 minutes longer or until topping is set. Cool 10 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 224 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE BREAD PUDDING
Make and share this Pumpkin Cheesecake Bread Pudding recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h45m
Yield 1 pudding, 20 serving(s)
Number Of Ingredients 16
Steps:
- Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
- To prepare the bread: Brush each slice of brioche on both sides with melted butter.
- To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
- Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
- Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
- To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
- Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
- Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
- Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
- Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.
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