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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.
16-20 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1 egg
  • BATTER:
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup vegetable oil
  • 1/2 cup molasses
  • 1-1/2 cups chopped walnuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk

Directions

  • In a large 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.
© Taste of Home 2012

2 of 2

Cheese-Filled Ginger Bread (continued)

Directions (continued)

  • 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° for 40-50
  • minutes or until a toothpick comes out clean. Cool for 10 minutes
  • before removing from pan to a wire rack.
  • For glaze, combine confectioners' sugar and enough milk to achieve
  • desired consistency. Drizzle over bread. Store in the refrigerator.
  • Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 slice) equals 365 calories, 19 g fat (4 g saturated fat), 46 mg cholesterol, 323 mg sodium, 45 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2012