Cream Cheese Filled Pumpkin Bread

posted by Andrea | 11/7/2017
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Now that we’re a full week into November, I definitely feel like it’s time for another pumpkin recipe!

I try to share a couple new pumpkin recipes every year, and this one is one of my favorites as it combines 2 of my most favorites desserts — cheesecake and pumpkin pie — into one deliciously huge loaf of quick bread.

And yes, it IS a BIG loaf!

This is a fairly straight-forward recipe with “normal” ingredients, and it looks really nice in thick slices on a plate because you can clearly see the different layers of pumpkin and cream cheese.

If you love cheesecake and pumpkin pie as much as I do (or if you simply want your kitchen to smell like the holiday season and have a nice gift for a friend or neighbor) this cream cheese filled pumpkin bread should be on your next to-bake list!

Recipe for Cream Cheese Filled Pumpkin Bread

makes one LARGE 9″ loaf

{print recipe}

INGREDIENTS:

For the Bread

  • 1 c. pumpkin puree
  • 1/4 c. applesauce (or vegetable oil)
  • 1/4 c. sour cream
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 2/3 cups all-purpose flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. pumpkin pie spice (I only use this if I have it in the house)

For the Cream Cheese Filling

  • 1 package (8 oz.) cream cheese, softened
  • 1/2 c. granulated sugar
  • 2 T. flour
  • 1 egg
  • 1 t. vanilla extract

DIRECTIONS:

Preheat the oven to 325º F. Grease a 9″ bread loaf pan and set aside.

In a large bowl, combine pumpkin, applesauce, sour cream, sugars, and eggs with an electric mixer.

Add flour, baking soda, salt, and spices. Mix until combined and set aside.

In a medium bowl, combine cream cheese, sugar, flour, egg, and vanilla until smooth. Set aside.

Pour a little more than half of the bread batter into prepared loaf pan.

Spoon all of the cream cheese into the pan and spread evenly.

Pour remaining bread batter over cream cheese layer.

Bake in preheated oven for 65 to 75 minutes, or until a toothpick comes out clean. (Sometimes I put aluminum foil over the bread for the last 20 minutes if I don’t want the top to get too brown.

Cool in pan for 10 minutes, then cool completely on a wire rack. Refrigerate bread in an airtight food storage container after it has cooled completely.

Eat and Enjoy!!

YUM!!

This recipe could also work as more of a brownie/cake if you poured all the pumpkin mixture into a 9″ x 9″ pan, then dolloped the cream cheese mixture on top, and use a knife to swirl it around. Of course, you’d want to reduce the baking time to roughly 35-40 minutes (depending on your oven).

What’s your favorite pumpkin recipe?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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More of My Pumpkin Recipes:

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14 comments

  1. Shelly

    11/10/2017

    Made this yesterday- it was yummy!

    [Reply]

    Andrea Reply:

    yay — glad you liked it!!

    [Reply]

  2. Jess

    11/09/2017

    I made this today and it is delicious! In Australia pumpkin desserts are not super common (with the exception of pumpkin scones) so I thought I’d try pumpkin bread as something different. I’ll definitely be saving this recipe! 🙂

    [Reply]

    Andrea Reply:

    yay — glad you liked it 🙂

    [Reply]

  3. Chris

    11/08/2017

    This sounds wonderful! I bought some pumpkin and cream cheese yesterday to make this. Oh, and you can make homemade pumpkin pie spice. That’s what I do. I googled to share with you, the following: “To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff.”

    [Reply]

    Andrea Reply:

    yes, I’ve made pumpkin pie spice before too — thanks for posting the recipe though!

    [Reply]

  4. Liane

    11/07/2017

    Oh my goodness this looks so good! I wanted to share something I recently saw on a food blog about canned pumpkin. Libby’s brand is the only one that is pure pumpkin. Other brands contain a mixture of squashes. I’ve cooked an puréed it from scratch but in my area, sugar pumpkins cost a fortune. Fortunately I can get Libby’s at a chain grocery store. Can’t wait to try this recipe. I rarely eat wheat and very little sugar so it will be a super portable treat for our Thanksgiving camping trip.

    I have two bread pans so I’m going to double up and have a loaf to freeze. Thanks!

    [Reply]

    Andrea Reply:

    good to know — I guess I usually just buy store brand because it’s cheaper. I’ll have to look at the ingredients next time (although I suppose squash doesn’t make it less nutritious)

    [Reply]

    Brenda Reply:

    Pumpkin is a type of squash…

    [Reply]

  5. Debbie

    11/07/2017

    I can’t wait to try this one! Thank you Andrea!

    [Reply]

  6. Karen

    11/07/2017

    Your timing is impeccable! I have a huge bowl of pumpkin puree in my fridge right now and this recipe is so definitely going to get a try this afternoon. Your recipes have never let me down yet.

    [Reply]

    Andrea Reply:

    haha — it’s like I could read your mind 🙂
    Hope you love this bread!!

    [Reply]

  7. Audrey

    11/07/2017

    Have you tried freezing this?

    [Reply]

    Andrea Reply:

    No because it just makes one loaf, so we can easily eat it relatively quickly. That said, I do store it in the refrigerator (because of the cream cheese) so I think that prolongs the shelf life quite a bit.

    If I were going to freeze it, I would probably cut it into slices before freezing.

    [Reply]