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Pumpkin Cheese Bread II

Pumpkin Cheese Bread II

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
TINAFOX

TINAFOX

This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
  3. Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

awesome in tummy
75

awesome in tummy

4/14/2003

Oh my gosh! This is the absolute best bread!! The only thing I did was to omit the orange peel and used 1/4tsp. van. extract instead and left out cloves and increased cinnamon to 1 tsp. It came out delish, I'm tossing out all my other recipes I have for pumpkin bread! As another veiwer stated be careful not to put too much in 1st layer or cheese ends up to close to the top. I'm going to make 2 more loaves right now for Thanksgiving because we can't stop eating the ones I just made!! Thanks Tina!!!

GRAMCHASE
51

GRAMCHASE

1/28/2003

I really liked the aroma and taste but had one problem. The instruction for the pumpkin mixture was to "pour" it into pan, on top of cheese mixture. My batter was too thick to pour. I had to spoon it on and that made it hard to spread. Don't know what I did wrong.

PA_NUNN
51

PA_NUNN

11/14/2003

This bread had the perfect amount of spice (I love spice!!) and the cream cheese added a nice touch. Although I did add too much bottom layer before adding the cream cheese. So be careful! Only need to add a very small bottom layer. Thank you!

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