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Pumpkin Bread With Cream Cheese Recipe

Give those chilly fall days a slice of heaven! This delicious pumpkin bread with cream cheese has a secret creamy middle that transforms a slice of bread into a special treat! A perfect piece of comfort food to celebrate all things pumpkin!
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Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Calories: 346.12kcal
Author: Megan Porta

Ingredients

CRUMBLE

  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 1 tbsp butter melted

BREAD

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp ground cloves
  • 2 15 oz. cans pumpkin puree
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 8 oz cream cheese softened

Instructions

  • Preheat oven to 350 degrees F and coat two 9×5-inch loaf pans with cooking spray. Set aside. In a small bowl, make the crumble. Combine sugar, flour, cinnamon and butter. Set the crumb mixture aside.
  • Prepare the bread. In a medium bowl, combine flour, salt, baking soda, cinnamon, pumpkin pie spice and cloves. Set aside. In a large bowl, combine the pumpkin, oil, sugar and eggs. Mix until combined. Gradually add the flour mixture, stirring after each addition. Pour a quarter of the mixture into each prepared loaf pan. Divide the cream cheese between the two pans, using a knife to swirl it around. Divide the remaining dough between the two loaf pans.
  • Top each loaf with half of the crumb mixture. Bake in the preheated oven for 1 hour. Insert a toothpick into the center of each loaf to check for doneness. Let cool for a minimum of 10 minutes before removing loaves from pans.

Notes

  • Be sure to use a block of cream cheese. If you use whipped cream cheese, the consistency will get wet and not retain its place in the bread.
  • Consider making your own pumpkin puree for this bread for an extra touch of delicious flavor!
  • Wrap the cooled bread in plastic wrap and store in the refrigerator for up to 5 days.
    Add 1/2 cup sour cream to the bread batter for an even more moist end product.

Nutrition

Calories: 346.12kcal | Carbohydrates: 38.53g | Protein: 3.73g | Fat: 20.58g | Saturated Fat: 4.77g | Cholesterol: 62.72mg | Sodium: 358.95mg | Fiber: 1.14g | Sugar: 29.8g
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