Cream Cheese Pumpkin Bread


Ok, so I chose to add this bread to a few categories…including Breads, Holiday, Sweets, and Breakfast! I think it fits into all of them! 🙂 It is easy and so delicious!

I believe I found the first version of this recipe in one of my Southern Living magazines.

Prep: 20 minutes          Bake: 1 hr 15 minutes         Stand: 10 minutes

Ingredients for Bread:

3.5 cups All-purpose flour

3 cups sugar

2 tsp ground cinnamon

1.5 tsp baking soda

1 tsp ground nutmeg

1/2 tsp salt

2 cups canned unsweetened pumpkin

1 cup vegetable oil

2/3 cup water

4 large eggs

Ingredients for Cream Cheese Filling:

8 ounces of cream cheese, softened

1/2 cup sugar

1 large egg

1/2 cup toasted chopped pecans (optional)



Make Cream Cheese Filling by mixing all 4 ingredients together and set aside.

Stir together first 6 ingredients in a large bowl. (flour, sugar, cinnamon, baking soda, nutmeg and salt)

Whisk together pumpkin and next 3 ingredients. (vegetable oil, water and eggs)

Add to flour mixture, whisking just until dry ingredients are moist.

Spoon 3 cups of batter into each of 2 greased/floured 9″x5″ loaf pans. Spoon Cream Cheese Filling over batter. Spoon remaining batter over filling.

Bake at 350 degrees for 1 hr 15 min or until a pick comes out clean. Let cool 10 minutes then remove onto wire rack.





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