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Downeast Maine Pumpkin Bread

Reviewed: Nov. 16, 2013
This recipe is so easy and delicious!! I made 1 loaf and 12 pumpkin cream cheese muffins. For the cream cheese mixture i used 1 block of low-fat cream cheese and 1 cup powdered sugar. After done mixing, shape into a log about an inch in diameter on plastic wrap and then wrap that in foil. Place in freezer for 2-3 hours until set. Fill muffin papers 1/4 way with pumpkin mixture, then take a slice of cream cheese mixture and push, now cover with more pumpkin mix. Bake for about 20-25 mins for the muffins. I also used a 50/50 mix of wheat and white flours.
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