Pumpkin Cheese Bread II Recipe - Allrecipes.com
Pumpkin Cheese Bread II Recipe
  • READY IN ABOUT hrs

Pumpkin Cheese Bread II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!!!

 
Most Helpful Critical Review
Oct 19, 2010

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

 
Jan 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.

 
Nov 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!

 
Jan 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.

 
Dec 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!

 
Jan 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.

 
Jan 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!

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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