[Recipe] Sopaipilla Mix (Pumpkin Loaf with Cream Chees Filling) Dish (5) – Web

[Recipe] Sopaipilla Mix (Pumpkin Loaf with Cream Chees Filling) Dish (3) – Web

[Recipe] Sopaipilla Mix (Pumpkin Loaf with Cream Chees Filling) Dish (4) – Web

[Recipe] Sopaipilla Mix (Pumpkin Loaf with Cream Chees Filling) Dish (2) – Web

[Recipe] Sopaipilla Mix (Pumpkin Loaf with Cream Chees Filling) Dish (1) – Web

Pumpkin Loaf with Cream Cheese Filling

Name: Pumpkin Loaf with Cream Cheese Filling
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 16 servings
Ingredients: 2 tbsp Sugar; 2 tsp Flour; ½ tsp Cinnamon; 2 ½ tsp Unsalted butter, chilled; 6 oz Cream cheese, room temperature; ¼ cup Sugar; 1 tsp Milk; 2 cups San Antonio River Mill Brand® Sopaipilla Mix; 1 ½ cups Sugar; 1 tsp Baking soda; ½ tsp Salt; ½ tsp Cinnamon; ½ tsp Nutmeg; 1 cup Pumpkin, canned; ½ cup Vegetable oil; ⅓ cup Water; 2 Eggs, large

CategoryDessertYields16 Servings

Prep Time30 minsCook Time1 hr 5 minsTotal Time1 hr 35 mins

Ingredients

Topping

2 tbsp Sugar

2 tsp Flour

½ tsp Cinnamon

2 ½ tsp Unsalted butter, chilled

Filling

6 oz Cream cheese, room temperature

¼ cup Sugar

1 tsp Milk

Batter

2 cups San Antonio River Mill Brand® Sopaipilla Mix

1 ½ cups Sugar

1 tsp Baking soda

½ tsp Salt

½ tsp Cinnamon

½ tsp Nutmeg

1 cup Pumpkin, canned

½ cup Vegetable oil

⅓ cup Water

2 Eggs, large

Instructions

PREHEAT oven to 325 °F.

GREASE and flour a 9"x5" loaf pan.

Topping

BLEND sugar, flour, cinnamon and cold butter in a small bowl, using a fork or pastry blender to make a crumbly mixture; set aside.

Filling

MIX cream cheese, sugar and milk in another bowl; set aside.

Batter

COMBINE Sopaipilla Mix, sugar, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. ADD pumpkin, oil and water; blend until smooth.

ADD eggs, one at a time, mix well after each.

POUR half of the batter into prepared loaf pan.

SPOON cream cheese filling over batter, centering it in the middle of the batter.

POUR remaining batter over filling, be sure to completely cover cream cheese filling.

SPRINKLE streusel topping over the batter.

BAKE 60-65 minutes.

COOL 10-15 minutes before removing from pan to wire rack; cool completely.

Nutrition Facts

16 servings

Serving size

1 slice

Ingredients

Topping

2 tbsp Sugar

2 tsp Flour

½ tsp Cinnamon

2 ½ tsp Unsalted butter, chilled

Filling

6 oz Cream cheese, room temperature

¼ cup Sugar

1 tsp Milk

Batter

2 cups San Antonio River Mill Brand® Sopaipilla Mix

1 ½ cups Sugar

1 tsp Baking soda

½ tsp Salt

½ tsp Cinnamon

½ tsp Nutmeg

1 cup Pumpkin, canned

½ cup Vegetable oil

⅓ cup Water

2 Eggs, large

Directions

PREHEAT oven to 325 °F.

GREASE and flour a 9"x5" loaf pan.

Topping

BLEND sugar, flour, cinnamon and cold butter in a small bowl, using a fork or pastry blender to make a crumbly mixture; set aside.

Filling

MIX cream cheese, sugar and milk in another bowl; set aside.

Batter

COMBINE Sopaipilla Mix, sugar, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. ADD pumpkin, oil and water; blend until smooth.

ADD eggs, one at a time, mix well after each.

POUR half of the batter into prepared loaf pan.

SPOON cream cheese filling over batter, centering it in the middle of the batter.

POUR remaining batter over filling, be sure to completely cover cream cheese filling.

SPRINKLE streusel topping over the batter.

BAKE 60-65 minutes.

COOL 10-15 minutes before removing from pan to wire rack; cool completely.

Notes

Pumpkin Loaf with Cream Cheese Filling

Ingredients Directions

Pumpkin Loaf with Cream Cheese Filling

Pumpkin Loaf with Cream Cheese Filling

Ingredients

Instructions

Ingredients

Directions

Notes

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