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Cheese-Filled Ginger Bread

Cheese-Filled Ginger Bread

"I very rarely make special trips to the store for one or two forgotten groceries. I prefer to 'wing it' in the kitchen. It was during one of those cooking experiments that I created this variation of honey nut bread."
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55 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  1. In a mixing bowl, beat the first four ingredients until smooth; set aside. In a large bowl, combine the flour, sugar, baking soda, salt and ginger. In another bowl, beat the eggs, milk, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in walnuts. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with the reserved cream cheese mixture. Carefully spoon remaining batter over filling. Bake at 350 degrees F for 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  2. For glaze, combine confectioners; sugar and enough milk to achieve desired consistency. Drizzle over bread. Store in the refrigerator.

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Read all reviews 3
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The cream cheese filling is excellent.

This is more like a cake then a bread to me, because of the sweetness of the cream cheese filling and glaze. The recipe is good, yet not a real moist cake. The filling is what makes it so tasty....

Pretty fantastic. It really is much more of a pound cake than a bread. I added 1/2 cup of butter to the cream cheese mix, and used cinnamon and clove instead of ginger. I also added a bit mor...

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