Pumpkin cream cheese bread

I often get requests for recipes, but it is rare that I get multiple requests for the same recipe within a single week. So here you go, lovers of pumpkin and bread and cream cheese all mixed together. This one is a keeper, I promise you. It is easy (no rising or kneading or rolling or waiting required) and it is delicious beyond words. My boys and I absolutely devoured the first loaf. Loaf #2: You are ours tomorrow.

Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.

In a small bowl, combine:

1/4 cup sugar

1 tablespoon flour

1 teaspoon cinnamon

1 tablespoon butter, softened

Mix until crumbs form and set aside.

In a medium bowl, combine:

3 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1 1/2 teaspoons pumpkin pie spice 

1 teaspoon ground cloves

Mix well and set aside.

In a large bowl, combine:

Two 15-oz. cans pure pumpkin

1 cup vegetable oil

2 cups sugar

4 eggs

Mix until combined.

Gradually add the flour mixture, stirring after each addition.

Pour a quarter of the mixture into each prepared loaf pan.

Divide a softened 8-oz. package of cream cheese between the two pans. Swirl, using a butter knife.

Divide the remaining dough between the two pans. 

Top each with half of the crumb mixture.

Bake in the preheated oven for 1 hour. 

Let cool and remove the loaves from the pans using a knife to help loosen the edges. Wrap them in plastic wrap and store in the refrigerator for up to 5 days.

Pumpkin Cream Cheese Bread

This is such a tummy-pleaser, especially on those chilly fall days.

Contributed by Megan Porta from pipandebby.com.

Published Oct 28, 2012

Serves: Two 9x5-inch loaves

Total time: 1 hr, 20 min

Pumpkin Cream Cheese Bread

Ingredients:

  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, softened
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cloves
  • Two 15-oz. cans pure pumpkin
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 8-oz. package cream cheese, softened
Instructions:
  1. Preheat oven to 350 degrees F and coat two 9x5-inch loaf pans with cooking spray. Set aside. In a small bowl, combine ¼ cup sugar, 1 tablespoon flour, 1 teaspoon cinnamon and butter. Set the crumb mixture aside.
  2. In a medium bowl, combine 3 cups of flour, salt, baking soda 2 teaspoons cinnamon, pumpkin pie spice and ground cloves. Set aside. In a large bowl, combine the pumpkin, oil, 2 cups of sugar and eggs. Mix until combined. Gradually add the flour mixture, stirring after each addition. Pour a quarter of the mixture into each prepared loaf pan. Divide the cream cheese between the two pans, using a knife to swirl it around. Divide the remaining dough between the two loaf pans.
  3. Top each with half of the crumb mixture. Bake in the preheated oven for 1 hour. Let cool and remove from pans. Wrap in plastic wrap and store in refrigerator for up to 5 days.