Pumpkin-Cream Cheese Bread

Cecelia Huddleston


I had stocked up on cream cheese during a sale. Since I didn't want it to go to waste, I searched for recipes. I came upon this one and decided to try it. I'm glad that I did since my husband and I think it's the best pumpkin bread I've ever made.


☆☆☆☆☆ 0 votes

1 Hr 15 Min


  • 1/2 c
    butter, softened
  • 8 oz
    cream cheese, softened
  • 3 c
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 Tbsp
    imitation vanilla
  • 2 tsp
  • 4 large
  • 15 oz
  • 3 c
  • dash(es)
    salt, optional
  • 1 c
    pecans, chopped

  • 4 oz
    cream cheese, softened
  • 1/4 c
    butter, softened
  • 2 c
    powdered sugar
  • 1/2 tsp
    imitation vanilla
  • 2 Tbsp
    heavy cream

How to Make Pumpkin-Cream Cheese Bread


  1. Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray with flour. Beat butter , cream cheese and sugar. Mix in cinnamon, nutmeg, ginger, cloves, soda and vanilla. Add eggs one at a time. Add pumpkin. Gradually, beat in flour and salt; beat until mixture is well blended. Stir in pecans. Bake 1 hour and 15 minutes or until toothpick inserted near the center comes out clean. Cool 5 minutes in pan. Turn out on cooling rack. Cool completely. Frost with Cream Cheese Frosting or your favorite glaze.
  2. Cream Cheese Frosting
    In medium mixing bowl, beat cream cheese and butter. Gradually, add powdered sugar. Stir in vanilla and cream. Frost and store in refrigerator.

Printable Recipe Card

About Pumpkin-Cream Cheese Bread

Course/Dish: Sweet Breads
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Thanksgiving

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