Pumpkin Bread Surprise

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 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
Instructions
  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.

cupcake-crop

 

Happy (half) Baked Day – MJ

34 comments

  1. Rae Nikolai says:

    I tried this recipe. It was good. I made it in 8 x 8 and added 10 minutes on to the baking time. I would add lemon zest into the cream cheese or add sour cream topping of 1 pint sour cream + 3tbsp sugar + 1 tsp vanilla. Bon appetit.
    Rae

    • Janet Hernandez says:

      Hello Rae Nikolai, I’d like to know if you did indeed try the lemon zest with the cream cheese, I’ve read the recipe and had the same thought then I read your comment below and wondered if it would require zest of the entire lemon or a tsp or tbsp? I’d love to try this recipe this coming weekend!

  2. Leenerznj says:

    I found the cream cheese mix runny. After an hour of baking the 8-inch loaves, they fell a bit.
    Texture was too dense & rubbery.

  3. Amber O'Neil says:

    The first time I tried this recipe a couple weeks ago it came out PERFECT, this time though I have no clue what happened but the pumpkin bread layers are deflating and seem more mush and rubber like. I have no clue what happened. Do you have any ideas of what I might have done wrong to cause this? I’m trying to get it just right so that I can ship it to my deployed sister.

    • The Half Baked Life says:

      Amber, I am so sorry to hear that. Did you use full fat or reduced fat cream cheese? Sometimes reduced fat can become more mushy, also make sure you bake them until they are completely set, under-baking can cause them to fall. These are my initial thoughts, let me think about it and see what else I can come up with. :)

  4. faith maldonado says:

    What size cans of pumpkin? I ask because I used the larger size and bread didnt set. You might want to specify what size can pumpkin or oz needed.

  5. Ann Bradford says:

    I am just throwing this out there, but 8 oz= 1 cup… does this work on a solid item like this too? I go by this on liquids, but am not sure about this ( I am a newbie )! so , by this equation, it would be 16 oz..

    • The Half Baked Life says:

      Solids and Liquids are measured differently and canned pumpkin puree is considered more of a solid. You measure solids in cups or teaspoons, not in measuring cups that you can pour liquid out of…does that make sense?

  6. Debbie Violette says:

    I just made this recipe only substituted the regular flour with Gluten Free – Arrowhead Mills all Purpose Baking Mix and they came out amazing! Thank you!

      • Danielle Derosia says:

        yeah this is what I wanna know, because I get baking a LOT of things for the holiday party comming up and I bake for a week and half before hand, and like everything fresh, so I freeze most things I can and make earlier in the weeks. Most breads thaw great, and cheese cake thaws well. so I guess I will try to make it now and see how it thaws the 22 lol, I will try to remember to post how they turn out after

  7. Janet Hernandez says:

    I would make this again recipe again, with the zest of a whole lemon on the cream cheese filling, that was the only add on I tried and they were delicious and they made great gifts over the holidays! :) Thank you for sharing this recipe!

  8. Carol Ann Bova says:

    I’m making this today for the second time, this time in a 9 x 5 loaf pan. Last time I made them in the small loaf pans, and they were superb, almost addicting!!

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