Pumpkin Cream Cheese Bread

This pumpkin cream cheese bread is super delicious and comes out absolutely perfect! Make it as a surprise to your family!

Try out these other bread recipes also:

• Buffalo Chicken French Bread
• Zucchini Bread with Lemon Glaze
• Loaded Philly Cheese Bread
• Monkey Bread Recipe
• Indian Fry Bread
• The Best Garlic Bread

It is always a fun surprise when you show up to your mom house and she has made something yummy! That is exactly what happened with this recipe. I showed up and she had been making these yummy pumpkin cream cheese loaves and I knew that I had to share it with you all! So here it is!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

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Ingredients

• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 cups sugar
• 1 cup chopped pecans (toasted for 6 mins at 400 degrees F)

Instructions

1. Preheat oven to 325 degrees F. Grease and flour 2 8x4x3 inch loaf pans.
2. In a medium bowl, combine cream cheese, sugar, flour, and vanilla and beat until smooth and creamy. Set aside.
3. In a large bowl start making the bread by blending 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
4. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well.
5. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped toasted pecans.
6. Pour half of the pumpkin puree batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon and pour the remaining pumpkin batter (if you don't have enough pumpkin batter to cover the cream cheese layer entirely, that's okay, because you will be swirling them together anyway).
7. Take a knife and stick it straight down into the top pumpkin batter and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
8. Bake in a preheated 325 degree oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool bread in pans for 10 minutes; remove from pans to a cooling rack to cool completely.
10. While waiting for the bread to cool, mix your cinnamon glaze: combine the powdered sugar, and half and half and blend well. Then add in the cinnamon and mix until smooth and creamy.
11. Drizzle over completely cooled bread loaves and then sprinkle with chopped toasted pecans for garnish. Put in the fridge until you are ready to slice it.

Notes

Filling:

1 (8z) pkg cream cheese softened

1 egg

1/2 teaspoon vanilla

1/2 cup sugar

1 Tablespoon flour

Cinnamon glaze:

1 cup powdered sugar

2 1/4 Tablespoons half & half

3/4 teaspoon cinnamon

1/2 cup chopped pecans (toasted for 6 mins at 400 degrees F)

Ingredients

Filling:

• 1 (8z) pkg cream cheese, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1 Tablespoon flour

Bread:

• 1 2/3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 cups sugar
• 1 cup chopped pecans (toasted for 6 mins at 400 degrees F)

Cinnamon glaze:

• 1 cup powdered sugar
• 2 1/4 Tablespoons half & half
• 3/4 teaspoon cinnamon
• 1/2 cup chopped pecans (toasted for 6 mins at 400 degrees F)

Instructions

1. Preheat oven to 325 degrees F. Grease and flour 2 8x4x3 inch loaf pans. In a medium bowl, combine cream cheese, sugar, flour, and vanilla and beat until smooth and creamy. Set aside. In a large bowl start making the bread by blending 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Then, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped toasted pecans.
2. Pour half of the pumpkin puree batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon and pour the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you will be swirling them together anyway). Take a knife and stick it straight down into the top pumpkin batter and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Baking Instructions

1. Bake in a preheated 325 degree oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool bread in pans for 10 minutes; remove from pans to a cooling rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine the powdered sugar, and half and half and blend well.
3. Then add in the cinnamon and mix until smooth and creamy.
4. Drizzle over completely cooled bread loaves and then sprinkle with chopped toasted pecans for garnish. Put in the fridge until you are ready to slice it.

*Disclosure: This is a sponsored blog post for Foodie. However recipe and thoughts are my own.*

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