Pumpkin Cream Cheese Bread

Total Time Prep: 25 min. Bake: 65 min. + cooling
Yield 3 loaves (16 pieces each)
Test Kitchen Approved
Tender, plush and generously fall-spiced, our pumpkin cream cheese bread is an elevated fall bake thanks to its cheesecake-like filling, fun mix-ins and sweet vanilla icing.

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1 large egg, room temperature
  • PUMPKIN BREAD:
  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs, room temperature
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates
  • OPTIONAL TOPPINGS:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Additional chopped walnuts

Directions

  1. Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. Line the bottom of each pan with parchment; grease the papers. In a small bowl, beat the first 4 ingredients until smooth.
  2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk the flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
  3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over the batter to within 1/2 inch of sides of pans; cut through filling with a knife to swirl. Cover the filling completely with the remaining batter; cut through batter again to swirl.
  4. Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. If desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Cut into slices. Refrigerate leftovers.

Nutrition Facts

1 piece: 189 calories, 8g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan
Recipe Creator

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