Quick and Easy Pumpkin Cheese Bread


submitted by daisykuchins {4 Recipes}

  • Prep Time:
    30 Mins
  • Cook Time:
    1 Hr
  • Total Prep + Cook Time:
    1 Hr 30 Mins
  • Level:
Quick and Easy Pumpkin Cheese Bread

Makes: 2 loafs

Description: Create a seasonal favorite that is quick and easy to whip up and uses some of the best flavors of the fall. Quick and easy pumpkin cheese bread can be whipped up in a few minutes, bakes in an hour and will be eaten before you know it.

2 cup  Sugar
8 ounces  Cream cheese
15 ounces  Canned pumpkin puree
2 Tsp  Baking Soda
1 Tsp  Salt
1 Tsp  Cinnamon
1/2 Tsp  Baking Powder
1/4 Tsp  Ground Cloves
1 C  chopped nuts (optional)
1/2 C  Butter (Softened)
4  Eggs
3 1/2 C  Flour

Instructions: Preheat the oven to 350 degrees and grease two 9x5 inch loaf pans.
Cream together the sugar, cream cheese and butter. Add the eggs one at a time and then add the pumpkin. Keep mixing until completely uniform.
In a separate bowl mix the flour, baking soda, salt, cinnamon, baking powder and cloves. Then add this mixture to the moist ingredients, don't over stir.
If you're choosing to use nuts this is when you'll want to fold them into the mixture.
Divide batter into two pans and bake for an hour or until a toothpick in the center comes out clean. Leave to cool, at least slightly, in pans before removing to a cooling rack.

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Author image by Sammyjay95 | Eugene, OR    
Nov 06, 2016

This looks so good. I might just have to make it today.

Author image by ajs8944 | NEW YORK, NY    
Jul 29, 2016

it looks delicious!

Author image by mallikarjuna | EDISON, NJ    
Apr 11, 2012

I may try it with a little more cinnamon as well

Author image by kmchilds | Jackson, MI    
Nov 27, 2011

I made this bread yesterday. The smell from the oven while it was baking was wonderful. It was very moist. I baked mine in glass loaf pans so I set oven temp at 325 deg and baked for a bit longer. You can eat this with or without frosting and it is still great! Thanks Daisy !

Author image by Lottie729 | BROOKLYN, NY    
Nov 13, 2011

I made this yesterday and it came out great! I didn't make the frosting in the interest of saving calories but next time I might do one loaf with the frosting and one without. I may try it with a little more cinnamon as well. I also used almonds (since that's the only nut I had), but would probably be better with walnuts or pecans. This is a great fall recipe that I can definitely see myself making for future Thanksgivings!

Author image by lelabrown | EDGEWOOD, NM    
Nov 12, 2011

This sounds so good that I'm drooling already ♥

Author image by caarmstead01 | PORT HURON, MI    
Nov 10, 2011

Thanks daisykuchins, looks delicious and easy.

Author image by dlori | Ballwin, MO    
Nov 10, 2011

Looks delicious. I was thinking the same thing on the icing. I guess you can use any cream cheese frosting. I wish people would label what type of butter. I always use unsalted when baking but I never know for sure. I"m going to try freezing a loaf. 2 is to many for me.

Author image by daisykuchins | concord, CA    
Nov 10, 2011

Here is the recipe for the icing. Ingredients: 2 cups confectioners' sugar, sift before measuring 1 1/2 tablespoons butter, soft 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3 to 4 tablespoons milk Preparation: Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar. Spread icing or drizzle cake.

Author image by swisseyes | lake in the hills, IL    
Nov 10, 2011

where is recipe for icing???????????

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