Cream Cheese Pumpkin Bread Recipes
PUMPKIN-CREAM CHEESE BREAD
With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 32 servings or 2 loaves, 16 servings each.
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
- Pour into 2 greased and floured 9x5-inch loaf pans.
- Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAM CHEESE PUMPKIN BREAD RECIPE
Cut into this pumpkin bread to reveal the wonderful cream cheese filling! This Cream Cheese Pumpkin Bread Recipe is the perfect loaf for fall baking.
Provided by Deborah
Categories Quick Bread
Time 1h35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs, milk and oil. Add the flour, pumpkin pie spice, baking soda, baking powder and salt and mix just until combined.
- In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour and mix until combined.
- Pour half of the pumpkin batter into the prepared baking dish. Carefully drop the cream cheese mixture over the pumpkin batter by the spoonful. Use an offset spatula to carefully spread the cream cheese mixture evenly over the batter. Carefully pour the remaining pumpkin batter over the top of the cream cheese mixture.
- Place the loaf in the oven and bake until a tester inserted in the center comes out clean, 60-80 minutes. If the bread starts to get too brown, place a piece of foil over the top.
- Let the bread cool for 5-10 minutes, then carefully remove from the loaf pan. Let the bread cool completely on a wire rack before serving.
Nutrition Facts : Calories 339 calories, Sugar 27 g, Sodium 288 mg, Fat 13 g, SaturatedFat 4 g, UnsaturatedFat 8 g, TransFat 0 g, Carbohydrate 50 g, Fiber 2 g, Protein 7 g, Cholesterol 77 mg
PUMPKIN CHEESE BREAD II
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.
Provided by Tina Andre' Fox
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
- 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
- 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.
- 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.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g
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