Pumpkin Cheese Bread Recipe
This is the best Pumpkin Bread with cream cheese filling.
Servings: 4
Calories: 1366kcal
Ingredients
- Filling Mixture
- 1 package 8 ounce cream cheese, softened
- 1/2 cup sugar
- 1 Tablespoon all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- Bread Mixture
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 to 1 1/4 cup s pumpkin puree, canned or homemade
- 1/2 cup canola oil
- 2 large eggs
- 1 1/2 cups sugar
- 1 cup chopped walnuts
- Glaze Mixture
- 1 cup powdered sugar
- 2 to 2 1/2 Tablespoons milk
- 1/2 to 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees.
- Grease and flour two 8 x 4 x 3-inch loaf pans.
- In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla.
- In another large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
- In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well.
- Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped walnuts.
- Pour half of the pumpkin bread batter evenly into the two prepared loaf pans.
- Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (it doesn't need to completely cover)
- Take a knife and swirl it around in these two top layers to mix slightly for marbling effect
- Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean.
- Mix your cinnamon glaze ingredients together & drizzle on top of the bread.
Nutrition
Calories: 1366kcal | Carbohydrates: 191g | Protein: 18g | Fat: 62g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 664mg | Potassium: 336mg | Fiber: 5g | Sugar: 136g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg