Pumpkin Cheese Bread II

Name: Pumpkin Cheese Bread II
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 2 - 8x4 inch loaves
Ingredients: 1 (8 ounce) package cream cheese; ½ cup white sugar; 1 tablespoon all-purpose flour; 1 egg; 1 tablespoon orange zest; 1 ⅔ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon pumpkin pie spice; 1 cup pumpkin puree; ½ cup vegetable oil; 2 large eggs eggs; 1 ½ cups white sugar

Rating: 4.65 stars

207 Ratings
172 Reviews
31 Photos

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.

By Tina Andre' Fox

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Recipe Summary

prep:

20 mins

cook:

1 hr 20 mins

total:

1 hr 40 mins

Servings:

Yield:

2 - 8x4 inch loaves

Nutrition Info

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

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Step 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
Step 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.
Step 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.

Nutrition Facts

Per Serving:

293 calories; protein 4.1g 8% DV; carbohydrates 39.7g 13% DV; fat 13.7g 21% DV; cholesterol 53.6mg 18% DV; sodium 220.9mg 9% DV. Full Nutrition

Reviews (172)

Most helpful positive review

awesome in tummy

04/14/2003

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!!! Read More

Helpful

(110)

Most helpful critical review

4kidsinthehouse

10/19/2010

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

Helpful

(5)

207 Ratings

5 star values: 160
4 star values: 29
3 star values: 12
2 star values: 5
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

awesome in tummy

04/14/2003

Helpful

(110)

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! Read More

Helpful

(64)

GRAMCHASE

01/28/2003

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. Read More

Helpful

(56)

Margaret Malchow

10/07/2009

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 cheese mixture. These were my only changes and its delicious! Read More

Helpful

(33)

MARCELAPADILLA

12/10/2002

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 a day! My mom practically eats the whole thing in one sitting! I will continue to make this bred for a long time to come. Thank you for this recipe it makes me a new cook look like an master chef! Read More

Helpful

(30)

CAROLANNE

01/28/2003

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 recipe file. Read More

Helpful

(29)

christycr

09/22/2008

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. Read More

Helpful

(27)

JILLYH

01/28/2003

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 out delicious. It was also so pretty when cut. Thanks for this keeper! Read More

Helpful

(25)

KJB357

01/28/2003

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 again. Read More

Helpful

(23)

4kidsinthehouse

10/19/2010

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

Helpful

(5)

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Nutritional Information

Pumpkin Cheese Bread II

Servings Per Recipe: 15
Calories: 293.4

% Daily Value *

protein: 8 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 21 %

saturated fat: 23 %

cholesterol: 18 %

vitamin a iu: 56 %

niacin equivalents: 13 %

vitamin b6: 2 %

vitamin c: 2 %

folate: 9 %

calcium: 3 %

iron: 7 %

magnesium: 3 %

potassium: 2 %

sodium: 9 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pumpkin Cheese Bread II

1 of 172

All Reviews

awesome in tummy

04/14/2003

Helpful

(110)

PA_NUNN

11/14/2003

Helpful

(64)

GRAMCHASE

01/28/2003

Helpful

(56)

Margaret Malchow

10/07/2009

Helpful

(33)

MARCELAPADILLA

12/10/2002

Helpful

(30)

CAROLANNE

01/28/2003

Helpful

(29)

christycr

09/22/2008

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.

Helpful

(27)

JILLYH

01/28/2003

Helpful

(25)

KJB357

01/28/2003

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 again.

Helpful

(23)

4kidsinthehouse