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Pumpkin Cheese Bread II

Rated as 4.64 out of 5 Stars

"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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1 h 40 m servings 293
Original recipe yields 15 servings (2 - 8x4 inch loaves)


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 293 calories; 13.7 39.7 4.1 54 221 Full nutrition

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Read all reviews 162
  1. 190 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I must have done something wrong. This was nearly tasteless. We salvaged it by topping it with spiced applesauce.

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Most positive
Least positive

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 ...

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 ...

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 spo...

The best bread recipe ever! The last time I made this I made about six loaves and gave them to friends. That same night they were all begging me to make them another loaf, it didn't even last ...

By far one of the best breads ever. Not only is it moist and delicious but the presentation is very nice. We loved it.........I make a lot of quick breads but this will go to the top of my rec...

I baked this in a bundt pan and it came out perfectly baked in 55 minutes. I also substituted applesauce for half of the oil and added 1/2 tsp baking powder and 1/2 tsp of vanilla to the cream ...

Tina, what a fabulous recipe! This bread was so moist and flavorful and the consistency was just perfect. I left out the ground clove because I don't care for their flavor, and the bread came ...

I made 2 batches of this in one day. Took two to church and everyone loved it. It is easy to make and a little different than traditional pumpkin bread. This is a keeper. Will make again and...

This turned out great. I made 1 1/2 times the amount of pumpkin batter (using a whole 15 oz can of pumpkin, 3 eggs, etc.) and that was the perfect amount to make 2 whole 9x5 loaves.