Best Cream Cheese Pumpkin Bread Recipes

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
• Slice and serve.
• Enjoy!

BANANA PUMPKIN BREAD WITH ORANGE CREAM CHEESE SPREAD

Steps:

• Banana Bread: Peel the bananas. Slice them into blender, whir until pureed; you should have 2 cups of puree. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Add walnuts.
• Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
• Bake in 350 degree oven 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Turn onto wire racks to complete cooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
• Orange Cream Cheese Spread: In a bowl, mix the cream cheese, orange juice and peel until smooth.

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1. Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
• 2. Add the maple extract or syrup and blend. Set aside for now.
• 3. In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
• 4. In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
• 5. Now gradually add the dry ingredients to your wet.
• 6. Stir in the nuts and raisins.
• 7. Pour half of the batter into three flour-greased 8" x 4" loaf pans.
• 8. Spoon the filling over the batter.
• 9. Use a spatula to spread it out carefully.
• 10. Add the remaining batter making sure to completely cover the filling.
• 11. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
• 12. Cool 10 minutes in the pans.
• 13. Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

PUMPKIN BREAD WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour two 9 x 5 x 3 inch loaf pans. Set aside.
• TO TOAST NUTS: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until brown and fragrant. Cool completely, and then chop coarsely. Set aside.
• CREAM CHEESE FILLING: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs one at a time, processing just until incorporated. Do not over process! Stir in the flour. Set aside.
• PUMPKIN BREAD: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
• Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix! Doing so will make the bread tough.
• Divide the batter in half. Take one half and divide it evenly between the two prepared pans.
• Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops.
• Top with the remaining half of batter.
• Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Leftovers -- if you have any! -- should be stored in the refrigerator, or frozen for later use.

GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
• Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

PUMPKIN BANANA BREAD WITH SPICED CREAM CHEESE GLAZE

Steps:

• Heat oven to 350 degrees. Spray 9x5 loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
• In another large bowl, combine eggs, mashed banana, pumpkin puree, sugar and butter. Add egg mixture to flour mixture. Stir until just combined, batter will be lumpy. Pour batter into loaf pan.
• Bake for 55-60 minutes or until deep golden brown, or until bread passes toothpick test. Let cool.
• For cream cheese frosting, combine cream cheese, powdered/confectioner's sugar and pumpkin pie spice in a medium bowl. Mix well and spread over warm pumpkin banana bread. Let cool completely before slicing. Garnish with additional pumpkin pie spice if desired.

PUMPKIN CREAM CHEESE BREAD (LIGHTENED UP) RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray Bread Layers In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice Slowly add the dry ingredients into the wet mixing until just smooth, set aside Cream Cheese Layer In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth Bread Assembly Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans Nutritional Info Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g

SHERRY'S CREAM-CHEESE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F. Spray 2, 9 x 5 loaf pans with cooking spray, lightly coat with flour. Set aside. In large bowl, stir together first 7 ingredients. In another bowl, whisk together pumpkin and next 3 ingredients. Add to flour mix, whisking just until dry ingredients are moistened.
• Spoon 3 cups batter into each pan. Spoon cream cheese filling evenly over batter in both pans. Spoon remaining batter evenly over cream cheese filling.
• Bake for 1 hr and 15 min, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 min. Remove bread from pans and let cool completely.

CREAM CHEESE PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350 degrees. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white and 1/2 tsp cinnamon with whisk until well blended.
• 2. Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
• 3. Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1 Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now. 2 In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices. 3 Now gradually add the dry ingredients to your wet. Stir in the nuts. 4 Pour half of the batter into three flour-greased 8" x 4" loaf pans. 5 Spoon the filling over the batter. Use a spatula to spread it out carefully. 6 Add the remaining batter making sure you completely cover the filling. 7 Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

PUMPKIN CREAM CHEESE SWIRL BREAD

Steps:

• 1. Preheat oven to 350.In large bowl, beat together pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon.
• 2. In another bowl, beat together cream cheese, 1 egg and sugar. Generously grease and flour a large bread pan.
• 3. Spoon a thin layer of pumpkin batter into botton of pan. Make a well in the center of bread and spoon half the cream cheese filling inside. Cover with another pumpkin layer, then swirl rest of cream cheese into that layer before covering all signs of cream cheese.
• 4. Bake for 1 hour or until toothpick comes out of bread clean.

PUMPKIN-CREAM CHEESE BREAD

Steps:

• 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.

CREAM CHEESE PUMPKIN BREAD

Steps:

• Blend the brown sugar and egg until smooth and light. Add the pumpkin, butter and brandy. Add the remaining dry ingredients all at once and mix just until well moistened.
• Spread into 2 greased and floured loaf pans or 4 mini loaf pans.
• Make the filling: Blend the cream cheese, egg and sugar, beating until fluffy. Spread the filling over the pumpkin batter and swirl several times with a knife.
• Bake at 350 degrees for 50-55 minutes for the large loaves or about 35 minutes for the mini loaves. Cool 10 minutes in the pans before turing out on wire racks. Let cool completely before slicing.

PUMPKIN CREAM CHEESE BREAD - (LIGHTENED UP)

Steps:

• Yields 8 mini loaves or 2 regular
• Preheat oven to 350
• Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray.
• For Bread Layers
• In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth.In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice. Slowly add the dry ingredients into the wet mixing until just smooth, set aside.
• For Cream Cheese Layer
• In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth.
• Bread Assembly
• Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan.
• Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon.
• Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for about 10-15 minutes and then remove from the pans

PUMPKIN-CREAM CHEESE BREAD

Steps:

• 1. Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray with flour. Beat butter , cream cheese and sugar. Mix in cinnamon, nutmeg, ginger, cloves, soda and vanilla. Add eggs one at a time. Add pumpkin. Gradually, beat in flour and salt; beat until mixture is well blended. Stir in pecans. Bake 1 hour and 15 minutes or until toothpick inserted near the center comes out clean. Cool 5 minutes in pan. Turn out on cooling rack. Cool completely. Frost with Cream Cheese Frosting or your favorite glaze.
• 2. Cream Cheese Frosting In medium mixing bowl, beat cream cheese and butter. Gradually, add powdered sugar. Stir in vanilla and cream. Frost and store in refrigerator.