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Pumpkin Cheese Bread I


"A quick and easy quick bread to make. Very moist and tasty as well."
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1 h 15 m servings 421 cals
Original recipe yields 15 servings (2 - 9x5 inch loaves)


  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.

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Read all reviews 44
  1. 53 Ratings

Most helpful positive review

This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. I...

Most helpful critical review

The flavor of this bread was delicious as a batter and then it was like all the flavor baked out. It still had good flavor, it just wasn't as good as anticipated from the batter taste-test. Also...

Most helpful
Most positive
Least positive

This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. I...

It turned out fine - I will probably make it again and add walnuts next time.

this is not my first time making this bread and it has always been a huge hit, very nice flavor, I have made it with 2 cups pumpkin puree and canned pumpkin, no difference, both very yummy. The...

This was my first time making pumpkin bread! It was great. I changed the sugar to 1 1/2 c brown and 1 c white. I added 1 tsp double vanilla. I didnt have any ground cloves, so I substituted ...

loved this recipe! instead of walnuts, I used chocolate chips instead!

I thought this recipe was delicious! My kids won't stay out of them! I substituted the margarine for equal amount of applesauce and instead of using 2 1/2 cups white I did 1 1/4 of white and 1...

This is a fantastic recipe. It yielded 3 loafs. I used homemade pumpkin and the cream cheese makes for a nice texture and added taste.

This is really really good! The only thing I did different was add 1t of nutmeg, and I cooked it in a square dish instead of a loaf pan. I cut into squares upon cooling. My 6yo is already ask...

I halved this recipe BUT the conversion chart didn't half most of the ingredients so I did. I used butter in place of the margarine, half brown and half white sugar and only a small amount of w...