Pumpkin Zucchini Cream Cheese Bread
3 eggs, lightly beaten
1 C. sugar
1 C.brown sugar
1 C.canned pumpkin
1 C.butter, melted (or 1 C. oil or 1/2 C. oil and 1/2 C. applesauce)
1 Tbsp. tablespoon vanilla extract
3 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 to 2 C. shredded zucchini
1 C. chopped walnuts (optional)--I left these out
Cream Cheese Filling:
2 (8 oz. ea.) packages cream cheese or neufchatel cheese, softenened
1/4 C. sugar
2 egg whites
Bread: In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients in another bowl; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts.
Filling: In a bowl combine cream cheese, sugar, and egg whites. Beat with a whisk until well blended.
Prepare two greased and floured two 9-in. x 5-in. loaf pans. Pour 1/4 of batter into each pan. Then top each with half of the cream cheese filling. Distribute the rest of the batter equally over the filling. Bake at 350° for about 1 hr. or until a toothpick inserted into the center come out clean. Cool in pans 10 minutes. Remove to a wire rack. Store in the refrigerator.
Another option is to make half of the recipe of filling and make one loaf as usual, and one with the cream cheese filling.
-Na-Da Farm Barn Sale/Flea Market - Friday 5-8 PM, Saturday 9 AM-2 PM
-Autumn Drive - Friday-Sunday 9 AM-5 PM