Pumpkin Bread Surprise


 pump cr chse brd I love how every store I go to right now has pumpkins and fall decorations EVERYWHERE!!  I also love that I can get a pumpkin spice latte whenever I want, the smell puts a smile on my face.  I mean really what is better than little short round things…I also love snowmen if that helps explain the obsession.  Just wait until Christmas season comes along…snowmen everywhere!! 

Obviously, I LOVE pumpkin anything, but I really love pumpkin and cream cheese together so this Pumpkin Cream Cheese Bread is perfect!!  I also love it because it is a little lighter texture than the traditional pumpkin bread.  You could replace an egg with 1/4 cup applesauce if you would like, I just didn’t have any on hand.  You could also add in more pumpkin pie spice to amp up the flavor even more. Trust me you will love this bread, and it is perfect for gifts.

Pumpkin Cream Cheese Bread
Yields 8
A lightened up Pumpkin Cream Cheese bread that everyone will love!!
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Pumpkin Bread
  1. 2 cups canned pumpkin
  2. 3 eggs
  3. 1 egg whites
  4. 1 1/2 cups flour
  5. 1/2 cup white sugar
  6. 3/4 cup brown sugar
  7. 1 t baking soda
  8. 2 t pumpkin pie spice
Cream Cheese filling
  1. 8 oz reduced fat cream cheese (room temperature or softened slightly)
  2. 4 tbsp sugar
  3. 1 egg
  4. 2 tsp flour
  5. 1 tsp vanilla
  1. Preheat oven to 350
  2. Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray
Bread Layers
  1. In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
  2. In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
  3. Slowly add the dry ingredients into the wet mixing until just smooth, set aside
Cream Cheese Layer
  1. In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Bread Assembly
  1. Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
  2. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
  3. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
  4. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
  5. Let cool for about 10-15 minutes and then remove from the pans
Each mini loaf is 9 WW+ points
  1. Nutritional Info
  2. Calories 342 Calories from Fat 83 Total Fat 9.3g Saturated Fat 5.1g Cholesterol 105mg Sodium 346mg Potassium 210mg Total Carbohydrates 57.6g Dietary Fiber 2.5g Sugars 36.0g Protein 9.3g
  3. Vitamin A 200% - Vitamin C 4% - Calcium 10% - Iron 14%
  4. Nutrition Grade C-
If you make 2 large loafs, cut each loaf into 12 slices, each slice is 3 WW+ points
  1. Nutritional Info
  2. Calories 114 Calories from Fat 28 Total Fat 3.1g Saturated Fat 1.7g Cholesterol 35mg Sodium 114mg Potassium 70mg Total Carbohydrates 19.2g Dietary Fiber 0.8g Sugars 12.0g Protein 3.1g
  3. Vitamin A 67% - Vitamin C 1% - Calcium 3% - Iron 5%
  4. Nutrition Grade C-
The Half Baked Life http://www.thehalfbakedlife.com/
This is definitely a fall favorite for us, hope it will be for you as well.



Happy (half) Baked Day – MJ

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