Pumpkin Bread with Cream Cheese Filling

Pumpkin Bread With Cream Cheese Filling
Pumpkin Bread. James And James/Photolibrary/Getty Images
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 2 loaves

The sweetened cream cheese filling elevates this moist spiced pumpkin bread. The recipe makes two loaves, one for family and one to freeze for later.

Slice the second loaf and freeze it in portions. Take it out when you need a snack for holiday guests.

What You'll Need

  • Cream Cheese Filling:
  • 1 package (8-ounce) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1 tablespoon finely grated orange peel
  • Pumpkin 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 cup pumpkin puree, canned or homemade
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup chopped pecans or walnuts, optional

How to Make It

  1. Preheat oven to  325 F (165 C/Gas 3).
  2. Lightly grease and flour two 8-by-4-by-3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup of granulated sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until well blended and creamy. Set aside.
  3. Into another bowl sift the 1 2/3 cup of flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
  4. Put the pumpkin puree, vegetable oil, 2 eggs, and 1 1/2 cups of granulated sugar in a large mixing bowl; beat well. Add the pumpkin mixture to the flour mixture, stirring just until combined.
  1. Fold in the pecans or walnuts, if using.
  2. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour the remaining pumpkin batter over the cream cheese layer.
  3. Bake the loaves for 60 to 70 minutes, or until a toothpick inserted into ​the center of a loaf comes out clean.
  4. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

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