Pumpkin Cream Cheese Bread

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Since I am well-stocked up on pumpkin, I decided it was time to try another pumpkin recipe. As I searched for a good one to try, this recipe caught my eye at About.com…it stood out to me because it has cream cheese in it and everything I make that includes cream cheese as an ingredient always seems to turn out good! I made a few little changes to the recipe and added a cinnamon glaze. It’s nice and moist, and the cream cheese filling adds a special touch. This recipe makes two 8 x 4-inch loaves, so you can make one to eat now and one to save in the freezer for later. Or give one to a friend or neighbor…they would probably be delighted to receive one!

PUMPKIN CREAM CHEESE BREAD adapted from About.com

FILLING

  • 1 package (8 ounce) cream cheese, softened
  • 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract
BREAD
  • 1  2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
  • 1/2 cup canola oil
  • 2 large eggs
  • 1  1/2 cups sugar
  • 1 cup chopped pecans or walnuts
CINNAMON GLAZE
  • 1 cup powdered sugar
  • 2 to 2 1/2 Tablespoons half & half
  • 1/2  to 1 teaspoon cinnamon
  • 1/2 cup chopped pecans or walnuts for garnish
Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
*
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
*
Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

UndertheTableandDreaming

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71 thoughts on “Pumpkin Cream Cheese Bread”

  9. This looks amazing. I love pumpkin and cook with it as often as I can!! Guess what we’ll be having this weekend?! Oh yes, your bread!! : ) Thank you for sharing the recipe! I just became your newest email subscriber, too!

    Aimee @ Justkiddingaroundatlanta

    Reply

  10. Ummmm…..YUMMMM.

    I was looking for a good pumpkin recipe, I think this one is making the list and will be on my cooking to do list this week. Thanks for sharing.

    Reply

  13. Nancy – This sounds so delicious! Perfect for fall – I can’t wait to try. Amazing photography as always. Thanks so much for linking to The Sunday Showcase. I’ll be featuring this today. Stop by and grab a featured button if you like. Hope you have a wonderful week. ~ Stephanie Lynn

    Reply

  23. I would love to cut into a loaf of pumpkin bread and see that swirl smiling out at me. It looks delicious and it’s just the thing to take pumpkin bread to a whole new level of yum.

    Reply

  25. Hi Nancy….

    Ohhh…your recipe for pumpkin cream cheese bread sounds and looks divine! This is the first time that I’ve seen a pumpkin bread recipe with cream cheese in it. Ooooh…and I love cream cheese! I think your cinnamon glaze sounds like a great topper! Thanks for sharing your recipe with us!

    Warmest autumn wishes,
    Chari @Happy To Design

    Reply

  28. Oh my! That looks way tooo delicious. I have printed it and I am going to most definately give it a try! I love pumpkin and loves..
    yum!
    thank you for sharing
    Judi

    Reply

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  32. I made this after I saw it on your blog and in one word it was…. AMAZING! Delish! I’m making 4 more loaves for Thanksgiving. This is my 1st Thanksgiving with my boyfriends family, I’m KNOW it will impress them! ;)

    Thanks for sharing!
    ::Lindsay

    Reply

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    • No, it shouldn’t come off. Just make sure the glaze is set before you put it in the freezer. Another option is to make the loaf and freeze it, then when you’re ready to serve it, add the glaze then.

      Reply

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  51. Hi. A friend sent me the link to this recipe and I just finished making it! I poured on the glaze, sprinkled some walnuts on top and cut myself a small slice to try (had to sample it before I bring one of the loaves in to my coworkers tomorrow). It is heavenly. WOW! I followed the recipe exactly, and it came out so good. It’s extremely rich, and decadent, and it looks so fancy! Can’t wait to see the reaction at work tomorrow!!

    Reply

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  55. Hi Nancy, I had such great success with your cinnamon streusel banana bread, I decided to try this one and again, excellent recipe!!! This recipe made 5 mini loaves, baked for 30 mins. Been baking for the last few days, I really need to get out of this kitchen now :)
    thanks again
    Nadi

    Reply

    • Nadi, I’m glad you liked these loaves, too, and thanks for letting me know they work out good as mini loaves, too! I’ve been wanting to try them myself that way, letting me know your baking time is very helpful–thanks! :) And Merry Christmas!

      Reply

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