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2 cups quick-cooking oats2 cups flour1/2 cup light brown sugar1/2 cup granulated sugar1 teaspoon baking soda3 eggs1 can (16 ounces) pumpkin puree3/4 cup milk3/4 cup vegetable oil1 cup chopped walnuts, toastedWisconsin Cream Cheese Filling:8 ounces Wisconsin cream cheese1/4 cup granulated sugar1 egg1 teaspoon fresh grated lemon rind
Preheat 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. 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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