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Sunday
Oct282012

Pumpkin cream cheese bread

I often get requests for recipes, but it is rare that I get 10+ 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.

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.

 

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Reader Comments (11)

Oh, gosh. That looks amazing! I have been searching for what to do with a can of pumpkin that I bought at Trader Joe's a couple weeks ago. This is what I'm going to do with it this weekend. I cannot wait!

10.29.2012 | Unregistered Commenter~ callee ~

Yum! Bennett is going to love this!!!

10.29.2012 | Unregistered CommenterJennifer Cooper

I absolutely love pumpkin cream cheese bread!

Um, wow. I love pumpkin bread as much as the next gal, but this looks head-and-shoulders above the rest!!! I love the swirled cream cheese idea!! I have to make this and then immediately get rid of it so I don't eat both loaves all my myself!

10.30.2012 | Unregistered CommenterThe Food Hound

Um. Well. Um. Speechless. and Drooling. I'm in love...

10.31.2012 | Unregistered CommenterKate@Diethood

I love pumpkin and cream cheese combo. This look great.

Oh my...I've never...how did you...? WHY DOES EVERYONE KNOW ABOUT THIS BUT ME!? You've just popped a gasket in my head. I'm glad people requested this bad boy because it is fantabulous. Bookmarked, baby!

11.3.2012 | Unregistered CommenterParsley Sage

I can't wait to make this for Steph when she comes home for Thanksgiving. She has been begging me to make pumpkin roll for when she gets here, but the rolling and unrolling...then hoping it doesn't break during the process....makes it SO not fun to make!!!

11.11.2012 | Unregistered CommenterCindy Shaw

This bread is SO good and really easy to make! I made it yesterday and it is even better this morning! (yes, I ate it for breakfast) Great recipe!!

09.22.2013 | Unregistered CommenterPaige

My kitchen smells absolutely divine right now thanks to this recipe. :)
It will be hard to wait until Thanksgiving to eat some.

11.26.2013 | Unregistered CommenterTami W

I came back to post after eating this bread! You were right when you said it is a keeper because it's so delicious! Everyone in my family loved it! I plan to make this year after year.

12.1.2013 | Unregistered CommenterTami W

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