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Pumpkin and Cream Cheese Bread recipe

Pumpkin and Cream Cheese Bread recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Pumpkin cake

This pumpkin bread is delicious. It's sweet, lightly spiced and incredibly moist. Serve thickly sliced for afternoon tea, elevenses, dessert or pop into packed lunches.

47 people made this

IngredientsMakes: 2 loaves

  • 500g caster sugar
  • 225g cream cheese
  • 110g margarine, softened
  • 4 eggs
  • 425g pumpkin puree
  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 135g chopped walnuts

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4. Grease two 23x13cm loaf tins.
  2. In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, bicarbonate of soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two tins.
  3. Bake at 180 C / Gas 4 for 60 minutes or until a skewer inserted into the centre of a loaf comes out clean. Let cool in the tins for 5 minutes then remove from tins to cool completely on a wire rack.

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Reviews & ratingsAverage global rating:(56)

Reviews in English (45)

by HEATHER AJAYI

This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A+-23 Nov 2000

by sillyfish

this is not my first time making this bread and it has always been a huge hit, very nice flavor, I have made it with 2 cups pumpkin puree and canned pumpkin, no difference, both very yummy. The only thing I noticed is I had to bake it about 10 minutes longer than recommended. Thanks for this recipe, will make over and over again.-09 Oct 2005


Cream Cheese Pumpkin Bread Recipe

I smell pumpkin in the air. This time of the year has me craving pumpkin treats. According to my Pinterest feed, I am not alone in this. Pumpkin treats galore! Also, the extra-long drive-thru line for pumpkin spice lattes is a sure sign that autumn has arrived. To celebrate the fall season, I have a scrumptious cream cheese pumpkin bread recipe to share with you.

This pumpkin bread recipe is decadent much like my Baked Pumpkin French Toast with a Maple Glaze. It’s a real treat!

One of my favorite pumpkin recipes.

The slightly cooler weather has me excited to turn my oven on again, after a summer hiatus, and start baking. My first pumpkin indulgence of the fall season was a wonderful cream cheese pumpkin bread. It was oh-so yummy and something I’ll be making again soon.

I’m sharing my cream cheese pumpkin bread recipe with you today, in case you plan on indulging a little this fall season.

From baked goods, to candy corn, and Halloween candy there are so many goodies around this time of the year. It is so hard to resist them all. This cream cheese pumpkin bread is one of my favorite fall recipes… right up there with Pumpkin Cream Cheese Muffins, Pumpkin Bars with Maple Cream Cheese Frosting and Pumpkin Spice Latte Mug Cake.

If you like pumpkin pie and cheesecake, you’re totally going to love this pumpkin bread with a cream cheese swirl. This cream cheese filled pumpkin bread is wonderful and goes perfectly with your morning coffee.


Tips for making Pumpkin Cream Cheese Bread:

  1. No need for a standing mixer – you just combine the wet ingredients with the dry ingredients.
  2. You will need a hand mixer to make the cream cheese layer.
  3. Pour some of the pumpkin batter into well greased loaf pans. Top with the cream cheese layer, and then end with more pumpkin batter. You can see the white layer below (to the right), and I made sure to completely cover that layer with the pumpkin mixture.
  4. Test this bread with a toothpick to make sure the center is done.

You can see below that the center of the bread is slightly sunken inward. We happen to like our breads just a wee bit on the undercooked side. It’s a fine balancing act however, because you don’t want a mushy raw bread. All ovens cook differently, so definitely be careful to cook it all the way through without overcooking. Mine took approximately 55 minutes in the oven.

The Holidays are coming, and this is an excellent bread to give as gifts.

  1. Make the bread.
  2. Freeze it till you need it.
  3. Remove from freezer and wrap with pretty paper.
  4. GIVE!

For other great pumpkin recipes, no worries, I’ve gotcha covered!

Enjoy this pumpkin time of year!

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.


How To Make Pumpkin Bread with Cream Cheese Icing

Amazingly you make this incredible bread without a lot of effort! No one will believe how simple it is to make.

Start off by preheating the oven and lining your loaf pan with parchment paper.

Then mix together the flour, salt, baking soda, and pumpkin pie spice in a medium bowl.

Then using another bowl, mix together the eggs, white sugar, and brown sugar until the sugar has dissolved. Then add the oil, milk, and pumpkin puree and combine with a whisk.

Slowly add the pumpkin puree mixture to the dry ingredients and stir well. Make sure there aren&rsquot any lumps.

Then pour the batter into the loaf pan and bake for 60-70 minutes. It&rsquos done once a toothpick can be inserted in the center and come out clean.

To make the icing, you will need to beat together the cream cheese and butter using a hand mixer or a stand mixer.

Then sprinkle in the powdered sugar a little bit at a time and continue to mix until the frosting is fluffy.

Add in the ground cinnamon and milk to thin out the frosting. Pour the icing on top of the pumpkin bread, slice, and enjoy!


How to make pumpkin cheesecake bread

  1. BATTER. Mix together the eggs, oil, sugar and vanilla. Then fold in the pumpkin. In a separate bowl, mix together the dry ingredients. Then pour the dry ingredients into the wet pumpkin mixture and stir until smooth.
  2. FILLING. Use an electric mixer to cream together the cream cheese and sugar until smooth. Then mix in the egg and vanilla. Spoon the mixture into a ziplock bag and cut off the tip (this makes it easier to assemble in the pan).
  3. ASSEMBLY. Pour half of the pumpkin batter into a greased 9࡫″ loaf pan. Then pipe the cream cheese filling evenly over top. Next pour the remaining pumpkin batter on top of the filling (no more than 3/4 of the way full).
  4. BAKE. Bake in the oven at 350°F for about 55 to 65 minutes, or until a toothpick comes out clean. Transfer to a cooling rack to let cool, then slice.


Easy Pumpkin Cream Cheese Bread Recipe

This post contains affiliate links. I earn a small commission on purchases made via these links.

I absolutely love making this easy pumpkin cream cheese bread for a fast breakfast. Coming in with only 5 SmartPoints per piece on the WW FreeStyle plan means this works great for fitting into my daily points allowance. It also feels super decadent but truly isn’t. In this recipe, I have used all regular ingredients. If you prefer to lower sugar intake, you can easily substitute the sugar with your preferred baking sugar substitute.

Ingredients for Pumpkin Cream Cheese Bread

  • Pumpkin Puree
  • Eggs
  • Vanilla Extract
  • Sugar
  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Pumpkin Pie Spice
  • Philadelphia 2X Protein Cream Cheese

Tips for Making this Pumpkin Sweet Bread

Since I love making sweet bread like this pumpkin cream cheese bread, I have learned a few tricks to making them turn out perfect every time.

  • Use a spoon to hand mix the wet and dry ingredients until they are just barely combined for a lighter and fluffier option. Over mixing can make them tough and chewy.
  • Bake in a 9″x13″ casserole dish for easier portion control when slicing
  • When freezing for future use, cut into individual portion sizes and wrap so it is easy to grab only what you need out of the freezer

More Great Pumpkin Recipes

We just love this pumpkin cream cheese bread recipe and know that you will as well. If you want a bit more variety, check out our linked recipes below for more pumpkin ideas.


How to Make Cream Cheese Pumpkin Bread Recipe

I love quick breads because of how easy they are. While this recipe does have the extra step of the cream cheese filling, it is still very easy!

  • Line the loaf pan with parchment paper or grease well.
  • Mix together the wet ingredients for the pumpkin bread.
  • Add the dry ingredients and mix just until everything is combined.
  • In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour.
  • Pour half of the pumpkin batter in the baking sheet, spread the cream cheese mixture over the batter, then add the remaining pumpkin batter on top.
  • Bake the loaf until cooked through. Cool before slicing to eat!

More Perfectly Fall Pumpkin Recipes

Tools Used to Make this Cream Cheese Pumpkin Bread Recipe

You need a loaf pan to make this recipe, and this is the one I used.
I like to line the pan with parchment paper so that the loaf is easy to remove from the pan.
In order to get the cream cheese mixture smooth, I like to use a mixer to beat the cream cheese. I have this hand mixer that I use all the time!

Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.


Cream Cheese Filled Pumpkin Bread

When you bite into pumpkin bread, the last thing you would expect is a gooey surprise in the center. Cream Cheese Filled Pumpkin Bread is an autumn recipe that will surprise your family and friends with the unexpectedly, creamy center. This easy pumpkin bread recipe is delicious with a glass of warm milk or hot coffee. This will make you fall in love with pumpkin all over again because of the rich flavor and fresh ingredients that make for the sweetest pumpkin bread you've ever had.

Cooking Vessel Size 5 x 9-inch loaf pan

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Yum. All things pumpkin or pumpkin spice during this time of the year is like catnip to me. I dont know what it is but it is just a heavenly smell and the most delicious taste I guess that is heightened because it is fall. The addition of the cream cheese makes this bread even better and moister.

It's that time of year when I absolutely can't seem to get my fill of pumpkin. This Cream Cheese Filled Pumpkin Bread is such a wonderful tasty recipe. The combination of pumpkin and cream cheese is classic, and the recipe is so easy to follow and make, you simply need to make this to complete your Fall baking needs.

This looks so good! It's not pumpkin season at all, but I'm still finding myself craving some pumpkin bread now. Yum.

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Pumpkin Cream Cheese Bread

BREAD:
1 cup canned pure (unsweetened) pumpkin puree
1 cup granulated white sugar
1/2 cup firmly packed brown sugar
3 large egg whites, divided
1/2 cup fat-free milk
1/4 cup canola or vegetable oil
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

CREAM CHEESE SWIRL:
1 (8-ounce) package low fat cream cheese, softened
2 Tablespoons granulated white sugar
1 large egg white

Directions:

1. Preheat oven to 350°F. Grease the bottom only of a 9࡫-inch loaf pan set aside.

2. Prepare the bread: Whisk together pumpkin, sugars, 3 of the egg whites, milk and oil in a large bowl.

3. In a separate bowl, whisk together flour, baking powder, spice and salt. Add flour mixture to wet mixture and stir just until moistened.

4. In a medium bowl, beat swirl ingredients with an electric mixer until well blended.

5. Spoon half of the pumpkin batter into prepared pan spoon swirl mixture evenly over the batter. Cover with remaining pumpkin batter. Use knife to gently drag through the batter and swirl it around, being careful not to touch the bottom or sides.

6. Bake 1 hour, or until toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread cool in pan on wire rack for 10 minutes. Remove bread from pan to wire rack cool completely.


Moist Pumpkin Bread with Cream Cheese Frosting

This Moist Pumpkin Bread topped with Cream Cheese Frosting is the best way to enjoy pumpkin this fall with friends and family!

Soooo, for the first few times I listened to Taylor Swift’s new song, “Shake it Off” I thought she was saying: “And the Baker’s gonna bake, bake, bake, bake, bake.” #foodbloggerproblems! It makes no sense at all but I’ve got food on my mind and I’ve been known to be terrible at understanding song lyrics and thinking they’re something totally ridiculous. I also have this Moist Pumpkin Bread with Cream Cheese Frosting on my mind like allll the time.

To those of you who don’t get to experience the weather changes and live where it’s always hot or perfect 70 degree year-round paradise, you have the go-ahead to start inhaling all things pumpkin if you haven’t already. Hello Pumpkin Cupcakes and Pumpkin Pancakes! Sometimes I think it would be nice to live where it doesn’t get lower than 50 and I never have to scrap snow/ice off my car but then I think I’d miss the cool crisp air and wearing coats (yes, sometimes multiple) and boots.

I can’t believe I am going to admit this, but this fall weather is making me miss high school. Who says that. Mostly I miss playing field hockey. I loved being part of a team and running with a purpose– to whack a ball into a box. It’s one of the few sports where your uniform is a skirt/kilt. Plus, field hockey requires you to be in a squatting position pretty much the whole game so my rear was definitely in great shape. ha!

I miss college too! Even the classes and studying. There’s just something so satisfying about learning and also that relieved feeling you get when you leave your last class of the long day and head home to change into some comfy clothes and eat a warm bowl of soup with some toast (yeah, I ate that a lot in college… I really like toast) before hitting the books.

Okay, enough with my ramblings. THIS bread is A-mazing. So so moist and for dayyyys, but it probably will be gobbled up before day 3. And then there is the heavenly cream cheese frosting on top. I really should have covered the sides with it too but then it would be too much like a cake… which it kinda already is if you glance down at the calories or don’t.

Enjoy this yummy Moist Pumpkin Bread with Cream Cheese Frosting and this lovely fall season!



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