Cream Cheese Pumpkin Bread
I’ve spent a good many years collecting recipes from newspapers, magazines, cookbooks and then online where I would hand write recipes out and keep them. I told my son when he helped move me into an apartment that I collected them ,but he didn’t REALLY comprehend the extent of it till he had to move box upon box of my little stash. How could I leave behind the recipe for the treats our neighbour Mrs Shindle would make us at Christmas, the Peanut Butter Pie Nana made or this Cream Cheese Pumpkin Bread.
The first time I made this pumpkin bread I loved it so much I decided to see what it would be like in a different flavored quick bread. I replaced the pumpkin in the recipe with bananas and the water with buttermilk. It was a great experiment and a fantastic Cream Cheese Banana Bread!
Today I decided to experiment with a topping for the Cream Cheese Pumpkin Bread. As much as I loved it before , the topping took it up to perfection! The brown sugar, cinnamon and pecan topping along with the cream cheese- sour cream layer and pumpkin were unbelievable together!! This is the PERFECT pumpkin bread! The recipe makes 2 delicious loaves, after you taste it, it may not be enough. Enjoy!
Looking For More Pumpkin Recipes, Try These!
Pumpkin Honey Bun Cake...Pumpkin Latte...Pumpkin Doodle Cookies…Cream Cheese Frosted Pumpkin Bars…Pumpkin Streusel Coffee Cake...Pumpkin Cookies with Penuche Frosting
Cream Cheese Pumpkin Bread
Ingredients
FILLING
- 1 cup sour cream
- 1/4 cup sugar
- 4 ounces cream cheese softened
- 1 egg
Bread
- 3 cups flour
- 2 teaspoons baking soda
- 2 Teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup butter melted
- 1/3 cup water
- 1 ounce can pumpkin 15
- 4 eggs
Topping
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
Instructions
- HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.
FILLING
- COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.
BREAD BATTER
- COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS SUGAR , MELTED BUTTER, WATER, PUMPKIN AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED.
- SPOON 1/4 ( ABOUT 2 CUPS ) PUMPKIN BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD PUMPKIN BATTER TO EDGE OF PANS. SPRINKLE TOPPING OVER BATTER.
- BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY
I would love to be your next door neighbor! My word this sounds and looks heavenly. Fabulous recipe.
U r recipes look devine!
Wow, Bunny, does this ever look good. It reminds me of all of the flavors that you would get in a Pumpkin Roll recipe, but without the hassle of making the roll itself. I will definitely have to make this one — thanks so much for sharing it with all of us!
Valerie you were reading my mind, I thought the same thing! A Pumpkin Roll without the fuss!
I made this multiple times over the last couple of weeks and it was a pretty big hit both at home and at work. I did a couple things different on the cream cheese swirly bit, though. I added a touch more sugar (maybe a third of a cup in total) and added some flour to it. It ended up almost making it a cheesecake swirl. It was amazing.
Wonderful Kim! Thank you for coming back to tell me you made it!
How much flour did you add to this? thank you
I love Mary’s recipe, but I am curious to try your addition.