100 grams full fat cream cheese, room temperature
20g granulated white sugar
230g all purposeflour
1/2 teaspoon baking powder
1/2 teaspoonbaking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs,
230g granulated white sugar
130g butter, melted and cooled to room temperature
180 grams) purepumpkin
1/2 teaspoon pure vanilla extract
Pumpkin Bread:Preheat the oven to 160 degrees C) and place rack in the center of the oven. Butter and lined – 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans.
Cream Cheese Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract.
Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 –65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay).
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later u