Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread Recipe

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Cindy Crane


Yum, Yum You can't you go wrong with cream cheese in anything in my cookbook!

☆☆☆☆☆ 0 votes
35 Min
1 Hr



1 pkg
cream cheese (8 oz)
1/2 c
sugar (for sweeter make it 3/4 cup)
1 Tbsp
all purpose flour
1 large
1/2 tsp
vanilla extract


1 2/3 c
all purpose flour
1 tsp
baking soda
1/2 tsp
ground cinnamon
1/2 tsp
ground cloves
1/4 tsp
1/4 tsp
1 1/4 c
pumkin puree, canned or homemade
1/2 c
canola oil or olive oil
2 large
1 1/2 c
1 c
chopped pecans or walnuts


1 c
powdered sugar
2 to 21/2 Tbsp
half and half
1/2 to1 tsp
cinnamon (1/2 may be enough for some)
1/2 c
chopped pecans or walnuts


1Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3 inch loaf pans. In a medium mixing bowl combine cream cheese, sugar, flour, egg and vanilla; beat until smooth and creamy, set aside.
2In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until it is combined. Fold in nuts.
3Pour half of the pumpkin batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layer. Pour the remaining pumpkin batter over the top of the cream cheese layer. If you don't have enough that is o.k. because you will take a knife and swirl the two layers together creating a marble effect.
4Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool mix the cinnamon glaze; Combine the powdered sugar and half and half, blending well; then add cinnamon and mix until smooth and creamy. Drizzle over the completely cooled loaves and then sprinkle with nuts.

About Pumpkin Cream Cheese Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American