This recipe is for a fast bread made with pumpkin and cream cheese. Usually, I multiply it by two, which yields three 8 x 4 inch loaves. This dish freezes nicely.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 1 to 3 – x inch loaf |
Ingredients
- 1 (8 ounce) package cream cheese
- ¼ cup white sugar
- 1 egg, beaten
- 1 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree
- ½ cup butter, melted
- 1 egg, beaten
- ⅓ cup water
Instructions
- Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
- Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
- Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
- Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 447 mg |
| Sugars | 36 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I found this bread here quite a few years ago and make it every holiday season. Friends and family love it as well. It’s easy to make too
Made this and it was amazing. My husband loved it. Easy to make. This is a must try recipe.
WOW ! This recipe is perfectly wonderful. I made it just like it was written but added some nutmeg and cloves in addition to the cinnamon. It baked up beautifully but took about 10 minutes more than what was written. I just kept checking it. I was a little nervous about how runny the cream cheese was and the fact it really did not layer, but I did some swirling with knife as directed. I love this recipe. I will be making this a lot.
Wonderful bread! Used exact recipe, except my own pumpkin pie spice mix + cinnamon
Really tasty! Even with a few healthy substitutes (half whole wheat flour, 1/3 cup less sugar, and 1/4 c greek yogurt, 1/4 cup butter) it still tasted great!
It’s pretty good, not as good as a pumpkin roll but so much easier to make.
I doubled the recipe and used 3 smaller pans. VERY moist!
I have made this bread several times and followed the recipe as written. This is a wonder bread to usher in the Fall season (even though I live in Northeast Texas and seasons mean nothing to us here). I did find that my best results allowed the bread to sit for several hours, perhaps overnight to cool completely. It is extremely moist and delicious.
Exactly what I was looking for! I baked mine with my son for Boy Scouts. We used a mini loaf pan & baked for about 27min. It was PERFECT & A BIG HIT! Only problem was I didn’t make enough.
I made muffins that turned out great!
Excellent recipe but I changed the measurements on a couple of ingredients; for the cream cheese mixture, I increased sugar to 1/2 cup and added 1 tsp vanilla. For the bread batter, I used 1/3 cup milk instead of water. And I used pumpkin pie spice instead of the spices called for. I used a parchment sleeve in a 9 x 5 loaf pan and baked it for approximately 80 minutes. Some of the cheese mixture was on top of the batter after I swirled it through and I wondered how it would bake. OMG, the loaf was soooooooo good. I’ll make this bread again and again. Excellent recipe!
Years ago, I used to make this as a gift for co-workers around the Thanksgiving holiday. Now I’m making it for my neighbors. This is an awesome recipe that always gets RAVE reviews. EDITED TO ADD: I made nine loaves last week (11/2016) following the recipe EXACTLY. Doubled it and it made three loaf pans. They all turned out perfectly. My oven temp is not accurate, so I added 10 minutes to the cooking time and baked at 360°. The neighbors loved it!
1 batch made 5 –6X4 mini loaves. I really like a cream cheese filling, so I added 4 more ounces of cream cheese to the filling mixture and I added a teaspoon of pumpkin pie spice. I didn’t time the baking. I just kept a careful eye and tested the loaves with a tooth pick. I found that when the bread slightly cracks at the top of the loaf, it’s done. Very simple to do.
I got lucky after Christmas and scored a 29 oz can sweet potatoe pie filling for 40 cents! I made this bread with it and it was delish!!I doubled recipe- I cut sugar down because sugar was in filling and omitted 1/3 c water – because my canned filling was a bit watery. So moist!! Glad I found this recipe! I didn’t know what the heck I was going to do with that can! You can’t buy a soda for 40 cents!
Delicious! I creamed the butter and sugar like my banana bread recipe. I also had some zucchini on hand so I added about 1 cup in addition to all other ingredients. The recipe made 18 muffins and a small Pyrex rectangle. A fantastic alternative to pumpkin pie!
Soo good and moist!! Love this recipe and would recommend it to anyone.
Absolutely incredible recipe! I didn’t change a thing 🙂
my hubby didn’t care for these
I made this as directed and it turned out to be delicious! I also made a low-carb/low sugar version that turned out just as good! For the cream cheese mix, I substituted Splenda (granulated) for the sugar and used neufchatel cream cheese. For the pumpkin bread, I substituted 1 cup of almond flour for 1 cup regular flour; and used 1 cup of Truvia and 1/2 cup of Splenda instead or regular sugar. I also used a full can of pumpkin puree (14 oz) and doubled the amount of cinnamon and nutmeg. The texture was a little more coarse than the regular recipe, but I was so happy with how this low carb/low-sugar version came out and I will definitely make it again!
I love this recipe and will make this pumpkin bread from now on. Aside from adding a little ground cloves, I made this as written and it came out wonderful. I didn’t double it, I just made the 1 9X3 inch loaf. The timing & oven temp were right on as well. I intended to check it a little more than 1/2 way through so I could make any adjustments to oven temp or baking time if needed. However, I got busy and I didn’t open the oven door until my timer went off. The result was perfect! OMG, its sooo good!
I made the recipe by the letter and was disappointed in the result. I expected a creamy filling in the center, like when you bite into a Twinkie. This was not the case. The cream cheese filling had a very distinct “egg” taste to it which I do not like. The second time I made it, I reduced the sugar by 1/4 cup and I did not mix an egg with the cream cheese and sugar. The bread was less sweet and the cream filling was baked through but did not have the “eggy” taste. I would rate this 3-1/2 stars; it’s “good” but not “great”.