Cream Cheese Pumpkin Bread is a delicious recipe just in time for the fall weather. When you take your first bite it literally tastes like you eating a bite of cheesecake. Pumpkin knows no season so this recipe can be good for breakfast, a snack, or dessert.
- Loaf Pan
- Large Bowl
- Medium Bowl
- Small Bowl
- Measuring Cups & Spoons
- 8 oz cream cheese, softened
- 2 cups granulated sugar, divided
- 2 cups All-Purpose Flour, divided
- 3 eggs, divided
- 2 tsp vanilla
- 1 tbsp orange zest
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup chopped walnuts
- Non-stick baking spray
Add cream cheese, 1/2 cup granulated sugar, 1 tbsp flour, 1 egg to a bowl and blend until smooth.
Sift the remaining flour, baking soda, salt, and pumpkin spice
Whisk together pumpkin puree, oil, 2 eggs, 1 3/4 cup sugar in a large bowl.
Add the sifted dry ingredients to the puree mixture and fold with a rubber spatula or wooden spoon. Pour half of the mixture into the bottom of a greased loaf pan. Pour the cream cheese mixture on top. Add the remaining pumpkin mixture on top
Bake at 325 for 65-75 mins or until a skewer comes out clean. Allow to sit and cool for at least 15 mins.