Cream cheese filled pumpkin bread
Cream cheese filled pumpkin bread -a delicious dessert to make this fall!
First off… Happy Halloween! Crazy the month of October has already come and gone. Before you know it we’ll be starting our Crazy Christmas Event. I can’t wait!
In honor of the last day of October I thought I better share one last pumpkin recipe. If you are a pumpkin lover, you are going to love this pumpkin bread filled with cream cheese frosting. It has the perfect amount of pumpkin spice and the cream cheese adds a delicious flavor. The pan didn’t last long at our house. This recipe is easy enough to whip up with the kids and it’s a treat the whole family will love.
MY OTHER RECIPES
YUM! Enjoy with a big glass of milk!
Looking for more pumpkin recipes? You’ll love these too:
- Pumpkin whoopie pies
- Pumpkin cheesecake dip
- Pumpkin bundt cakes with caramel sauce
- Chocolate chip pumpkin bread
- Pumpkin snickerdoodles
Cream cheese filled pumpkin bread
Cream cheese filled pumpkin bread -a delicious dessert to make this fall!
Ingredients
For the bread:
- 2 eggs
- 3/4 cup vegetable oil
- 1 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 15 ounces can pumpkin puree
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For filling:
- 8 ounces cream cheese
- 3/4 cup powder sugar
Instructions
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In a large bowl mix together with beater eggs, oil, sugar and vanilla. Fold in pumpkin. In a separate bowl mix together the flour, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Then stir the dry ingredients into the pumpkin mixture.
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In separate bowl mix together with beater the cream cheese and powdered sugar until smooth. Place in a ziplock bag and then cut off the tip, to make it easier to spread over the pumpkin mixture.
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Grease your pans and then fill the pan half way with the pumpkin mixture. Spread the cream cheese mixture over the top. Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full). Bake for 55-65 minutes. For the small loaf pan bake for 25-35 minutes, or until a tooth pick comes clean.
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Enjoy!
I need this in my life….YUMMY!!!
Cream cheese AND pumpkin? Sounds amazing!!
Oh you had me at cream cheese! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com
Made this for our Sunday School Class. It was a HIT! YUMMY!
So glad you and your class loved it! Thanks for trying it!
I made this for a work party today and it was a hit! It came out so moist and everyone asked me for the recipe. I will be making this again :)
I’m so glad it was a hit! Pumpkin bread is my favorite. :)
Hi – I was wondering if these would be freezeable. I make a lot of breads for Christmas gifts.
Just curious, what size are the pans? Large and small is a little non specific. The bread looks yummy! Can’t wait to try it.
The large pan is 9×5, the smaller (mini) pan is 5 3/4×3. :)
I was wondering does this pumpkin bead have to r need to b kelp in the frig. ????
If you had a lot of leftovers, I would put it in the fridge at night and during the day if you’re not snacking on it. :)
Hello! Please…help me! Can you tell me the ingredients in italian measures?thanks *.*
Hi Rachele! This website looks like it would be helpful for you to convert our measurements to what would help you. :)
Thank you =)…but I don’t understand how many pumpkin puree I need… 1 15 oz are one hundred fefteen oz or one and fefteen oz? And what does it mean “oz can”? I’m so sorry… but it’s the first time that I’m using a english recipe…. thanks thanks thanks
HELLO, CANYOUMAKE THIS ALSOWHITH FRESCH PUMPKIN.I, AM FROM HOLLAND, CANT FIND TIN PUMPKIN,
THANKYOU.
Hi Anny! Yes! If you pre-bake the pumpkin, let it cool, and shred the flesh. Freshly baked pumpkin is delicious, but might be a little more dry than our canned pumpkin. Happy baking! :)
I LOVE that bread pan and was wondering where you got it?
Hi Staci! We believe we packed that up a World Market over a year ago – it was a great find, but without any additional markings on it. That store is great for the rare find! :)
Is it okay to add walnuts to the bread batter?
Hi Evelyn! I haven’t tried adding walnuts but think it would be amazing! Great idea. :)
Love, love, love this bread. I made a few tweaks, used Regular and brown Truvia instead of the sugars and white whole wheat four, along with Greek cream cheese. I also added an egg because the Greek cream cheese is thicker than regular. Tastes like pumpkin pie filling with cheesecake. This is definitely going into my keep collection of recipes.
Rachele –
It means one 15 ounce can (oz is how we abbreviate ounce).
Hello –
I am making this bread tomorrow and wanted to make sure an egg is not needed for the filling? I was wondering if it would be too melted?
Correct! No egg in the cream cheese layer! :)
This cream cheese filled pumpkin bread looks just like something that I would love. It jumped off of the page at me. It is one of those things that I really wanted a piece right now. Thank you for sharing this recipe.
sounds so yummy i am going to make it for our thanksgiving desert hope i can do it right i have bake many things so we will see
Hope you enjoy! :)