Pumpkin-Cream Cheese Bread - Kraft Recipes Top
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Pumpkin-Cream Cheese Bread

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Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

32 servings or 2 loaves, 16 servings each

With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it’s sure to become an autumn favorite.

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What You Need

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Make It

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  • Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
  • Pour into 2 greased and floured 9x5-inch loaf pans.
  • Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

Make Ahead

Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.

Servings

  • 32 servings or 2 loaves, 16 servings each

Nutritional Information

Serving Size 32 servings or 2 loaves, 16 servings each
AMOUNT PER SERVING
Calories 200
Total fat 9g
Saturated fat 4g
Cholesterol 45mg
Sodium 220mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 45 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Comes out very moist. Comes out very moist. Bread to eat now and the other to share or freeze. I sprinkled cinnamon/sugar with pecan pieces on top. And I let my batter sit for about 15 mins before I bake, (I do this as my oven may get a bit too hot when preheating, so I adjust the temp a bit lower by 25 degrees) and I believe the sitting helps in the baking where the bread comes out even and doesn't open/crack so much on top.
Date published: 2013-09-30
Rated 5 out of 5 by from I had never made pumpkin bread before and was a little worried about all the different variations of... I had never made pumpkin bread before and was a little worried about all the different variations of recipes online but when I came across this one and it's positive reviews I thought I would give it a try. It was wonderful!!! The bread was sweet and moist and my husband went on and on about how much he loved it, lol I did have to bake it a few mins longer than the suggested time because mine wasn't done all the way in the middle but over-all this is a 5 star in my book!
Date published: 2011-10-20
Rated 5 out of 5 by from I substituted Splenda for one of the cups of sugar and whole wheat flour for one of the cups of... I substituted Splenda for one of the cups of sugar and whole wheat flour for one of the cups of flour to make it a bit healthier and no one even noticed. My husband came home from work while it was cooking and said he smelled it when he was still in the garage in his car and hoped it was coming from our house and not the neighbors! This was great all by itself warm out of the oven, but it's also great cold from the fridge with butter on it. I think a glaze or frosting would ruin it. Some raisins or cranberries would probably be good though. I might try that next time. This is a great recipe for novices. I've only tried to make homemade bread one other time in my life, banana bread, and it turned out terrible. This one is so easy, my 6 year old could make it. In fact, I may just let my kids make it themselves and give loaves as gifts to their teachers.
Date published: 2007-12-14
Rated 5 out of 5 by from This is the very best pumpkin bread: moist and favorful. This is the very best pumpkin bread: moist and favorful. I have been making it every year since it was introduced--I think in the late 80's or early 90's. When died cranberries became available, I added them, 1 cup dried cranberries, to the recipe; great became perfect! Other changes I've made include substituting: low-fat Philly for regular and 2 whole eggs plus 4 egg whites instead of 4 whole eggs.
Date published: 2006-11-04
Rated 5 out of 5 by from I made this recipe yesterday and it was the absolute BEST Pumpkin Bread I have ever made. I made this recipe yesterday and it was the absolute BEST Pumpkin Bread I have ever made. However, it took 1 hr 15 minutes to bake. Now it could be my oven but other baked products bake in the correct time so I really don't think that would be the reason. Since I am severely allergic to nuts, I actually threw in a couple handfuls of raisins into the batter. It turned out wonderful!
Date published: 2011-11-14
Rated 5 out of 5 by from The only change I made was to use walnuts and break all 4 eggs in a seperate bowl and blend with a... The only change I made was to use walnuts and break all 4 eggs in a seperate bowl and blend with a butter knife (that way if you get a bad egg it won't spoil the mix and no shell pices) I baked it for 65 min. My daughter and her family got one and the wife and I and a neighbor had the other, there both gone. this is a great recipe and very easy to make. I'm making two more tomorrow.
Date published: 2009-02-24
Rated 2 out of 5 by from Not quite sure what happened but it seemed to just explode all over and came out very dry. Not quite sure what happened but it seemed to just explode all over and came out very dry. I plan on trying this recipe again as it seems like it would be better than this. I know I probably did something wrong but not sure what so I will definitely give it another chance. I love pumpkin bread and the recipes I get from here are always good so its back to the mixing bowl for me. LOL
Date published: 2005-12-17
Rated 5 out of 5 by from FANTASTIC recipe. FANTASTIC recipe. Easy to make and would certainly make it for gifts. Only used 1 1/2 c sugar and cream cheese that had 1/3 less fat. Made one loaf and 48 mini muffins. The minis took about 14 minutes each pan. The bread is moist and delicious and I also substituted pumpkin pie spice for the cinnamon/clove combo. Could even use an extra teaspoon at least. Enjoy!
Date published: 2008-11-20
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