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Pumpkin Cream Cheese Bread



INGREDIENTS:

Filling:

  • 16 oz cream cheese

  • 2-1/3 TBSP Chantico Granulate Agave

  • 1/4 cup milk

  • 1 egg

Bread:

  • 2 cups Chantico Granulated Agave

  • 1 can pumpkin purée

  • 4 eggs

  • 1 cup canola oil

  • 1 cup water

  • 4 cups all-purpose flour

  • 4 tsp pumpkin pie spice

  • 2 tsp baking soda

  • 1-1/2 tsp ground cinnamon

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 tsp ground nutmeg

  • 1/2 tsp ground cloves

  • 1 cup chopped walnuts

  • 1/2 cup chopped dates

Topping:

  • 1 cup confectioners' sugar

  • 1/4 tsp vanilla extract

  • 2 TBSP milk

  • Chopped walnuts

DIRECTIONS (makes 3 loaves):

  1. Pre-heat oven to 350°F

  2. Grease loaf pans and line with parchment paper, then grease paper

  3. Mix filling ingredients in a small bowl

  4. Mix granulated agave, pumpkin, eggs, oil and water in a large bowl

  5. Whisk flour, pumpkin pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves in another bowl

  6. Gradually add flour mixture to pumpkin mixture

  7. Add in walnuts and dates

  8. Pour half the batter into pans

  9. Add a layer of cream cheese filling

  10. Swirl filling with a knife

  11. Cover with remaining batter

  12. Swirl again

  13. Bake for 65-70 mins

  14. Cool at least 10 minutes

  15. Drizzle with icing and top with walnuts

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