Pumpkin Bread Ring With Maple Cream Cheese Filling Recipe By Tasty

Steps:

• 1. Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
• 2. Add the maple extract or syrup and blend. Set aside for now.
• 3. In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
• 4. In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
• 5. Now gradually add the dry ingredients to your wet.
• 6. Stir in the nuts and raisins.
• 7. Pour half of the batter into three flour-greased 8" x 4" loaf pans.
• 8. Spoon the filling over the batter.
• 9. Use a spatula to spread it out carefully.
• 10. Add the remaining batter making sure to completely cover the filling.
• 11. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
• 12. Cool 10 minutes in the pans.
• 13. Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

Steps:

• Preheat the oven to 350 degrees F.
• For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
• For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.

Steps:

• Grease a 9x13-inch baking dish.
• Spread bread cubes into the prepared baking dish.
• Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
• Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.