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Pumpkin Oat Cheese Bread

Servings: 10


2 cups quick-cooking oats
2 cups flour
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
3 eggs
1 can (16 ounces) pumpkin puree
3/4 cup milk
3/4 cup vegetable oil
1 cup chopped walnuts, toasted

For Cream Cheese Filling:
8 ounces Wisconsin cream cheese
1/4 cup granulated sugar
1 egg
1 teaspoon fresh grated lemon rind

Cooking Directions:

Heat oven to 350°F. Combine oats, flour, sugars, and baking soda; set aside. Beat together eggs, pumpkin puree, milk and oil. Add to dry ingredients and mix until moistened. Fold in walnuts. Pour half the batter into a lightly greased 12-cup Bundt-style pan.

For filling: Mix cream cheese filling ingredients and carefully spoon over batter, forming a ring in center of batter. Top with remaining batter. Bake bread 50-60 minutes or until firm to the touch. Cool ten minutes before inverting onto a serving plate.

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