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    Home » Type » Breads » Quick Breads

    Easy Pumpkin Cheesecake Bread Recipe

    Published: Oct 7, 2020 · Modified: Aug 27, 2023 by Faith · This post may contain affiliate links · 185 Comments

    Jump to Recipe

    This Easy Pumpkin Cheesecake Bread Recipe yields a cheesecake-topped moist pumpkin bread with the perfect balance between brown sugar sweetness and warm spices.

    Loaves of Pumpkin Cheesecake Bread with Baby Pumpkin on Wooden Cutting Board

    Would you rather eat a donut, muffin, or slice of bread if they were all baked (not fried) and made out of the same batter? Hmm, interesting.

    Last year I came up with a recipe for Baked Pumpkin Spice Donuts that both Mike and I went crazy for. (And this is nothing short of a miracle since he’s a self-proclaimed pumpkin-hater!)

    Since then, I’ve wanted to re-work the batter into muffins and/or quick bread.

    Then a few weeks back I saw a delightful Carrot and Cheese Cake on Joumana’s lovely blog, Taste of Beirut. I immediately knew I wanted to remake my pumpkin spice batter into Easy Pumpkin Cheesecake Bread. I love being inspired by other bloggers like that!

    Easy Pumpkin Cheesecake Bread Recipe with Description

    In This Article

    • Pumpkin Cheesecake Bread - An Easy Pumpkin Bread Recipe
    • If You Like Pumpkin, You Might Also Like:
    • Easy Pumpkin Cheesecake Bread Recipe

    Pumpkin Cheesecake Bread - An Easy Pumpkin Bread Recipe

    This bread smells like warm spices and tastes like autumn. There is only a very small amount of oil in the batter (only 2 tablespoons!) because the pumpkin keeps this bread moist without the need for added fat.

    This easy Pumpkin Bread recipe is perfect with tea or coffee on a crisp fall day.

    Pumpkin Bread Slices with Cup of Tea

    How to Make Pumpkin Bread From Scratch

    Pumpkin Bread is very easy to make from scratch! The method is the same as making any quick bread, which is bread that's leavened with baking soda or baking powder instead of yeast.

    The method is called the Quick-Bread Method, the Muffin Method, or the Blending Method. In this method, the dry ingredients are mixed in one bowl and the wet ingredients are mixed in another bowl, and then they're stirred together.

    This Easy Pumpkin Cheesecake Bread Recipe only requires one additional step. Mix the ingredients for the cream cheese layer together in a bowl, and spread the cream cheese batter on top of the pumpkin bread batter before baking.

    It literally tastes like cheesecake baked on top of your Pumpkin Bread!

    Two Loaves of Pumpkin Bread on Cutting Board with Colorful Gourds

    How Do You Know When Pumpkin Bread is Done?

    Pumpkin Bread is done when it's golden and a toothpick inserted in the center comes out clean or with just a couple crumbs.

    Easy Pumpkin Bread Recipe Sliced on Cutting Board with Baby Pumpkin

    If You Like Pumpkin, You Might Also Like:

    • Pumpkin Chocolate Chip Snack Cake
    • Easy Pumpkin Pie Energy Balls
    • Brown Sugar Pumpkin Soup
    • Chai Pumpkin Cupcakes
    • Pumpkin New York-Style Crumb Cake
    • Keto Pumpkin Smoothie
    • Pumpkin Spice Granola
    • Slab Pumpkin Pie Bars
    • Thai-Inspired Pumpkin Soup
    • Pumpkin Spice Mug Cake for One

    Slices of Pumpkin Bread on Wooden Cutting Board

    Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

    Easy Pumpkin Cheesecake Bread Recipe

    By: Faith Gorsky
    This Easy Pumpkin Cheesecake Bread Recipe yields a cheesecake-topped moist pumpkin bread with the perfect balance between brown sugar sweetness and warm spices.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Course Bread
    Cuisine American
    Servings 12 servings
    Calories 218 kcal

    Ingredients
     
     

    For the Cheese Batter:

    • 8 ounces cream cheese room temperature
    • 1 large egg room temperature, lightly beaten
    • ¼ cup powdered sugar
    • ½ teaspoon pure vanilla extract

    For the Pumpkin Batter:

    • ¾ cup brown sugar lightly packed
    • 2 large eggs
    • ¾ cup pumpkin puree
    • 2 tablespoons avocado oil or other mild-flavored oil
    • 1 teaspoon pure vanilla extract
    • 1 ¼ cups all-purpose flour
    • 1 ¼ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground cloves

    Other:

    • Butter to grease the pans

    Instructions
     

    For the Cheese Batter:

    • Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

    For the Pumpkin Batter:

    • Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
    • In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, avocado oil, and vanilla.
    • In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
    • Gradually stir the dry ingredients into the wet, being careful not to over-mix.

    To Bake:

    • Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.
    • Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
    • Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

    Faith's Tips

    • I used 3 mini loaf pans to make this bread. The mini loaf pans I use are 5 ¾ inches long X 3 inches wide X 2 inches deep. Each mini loaf pan is 4 servings.
    • If desired, add up to 1 cup of your favorite chopped nuts to the batter before baking.
    • Wrap any leftovers and store at room temperature the first day. After the first day, store any leftovers wrapped in the fridge for up to 5 days.

    Nutrition

    Nutrition Facts
    Easy Pumpkin Cheesecake Bread Recipe
    Amount Per Serving
    Calories 218 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 4g25%
    Cholesterol 62mg21%
    Sodium 153mg7%
    Potassium 147mg4%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 17g19%
    Protein 4g8%
    Vitamin A 2696IU54%
    Vitamin C 1mg1%
    Calcium 61mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Pumpkin Cheesecake Bread
    Tried this recipe?Let me know how it was!

    Pumpkin Cheesecake Bread Recipe Pin

    This post was first published on An Edible Mosaic on October 28, 2011. I updated it with more information on October 7, 2020.

    Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

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    Reader Interactions

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      Recipe Rating




    1. ana says

      April 02, 2017 at 12:15 am

      Hi Faith, this is my favorite but i made them into 6 muffins and they always taste delicious and look perfect,I do add carrots know and then just to get my family to eat more veggis.. My family loves them too Thank you..

      Reply
      • Cieli says

        January 24, 2021 at 12:18 pm

        This is truly my family’s favorite annual treat! I add chocolate chips to the batter before baking and we die and go to heaven every time! Thanks for this recipe.

        Reply
    2. Charita says

      December 03, 2013 at 9:04 pm

      Dies this need to be refrigerated after baking?

      Reply
      • Faith says

        December 11, 2013 at 7:19 am

        Charita, I left this bread out overnight (the weather was fairly cool at the time) one night and it was fine. I would refrigerate it after the first day though (or on the first day if it's hot or humid). Hope you enjoy it if you give it a try!

        Reply
    3. Melanie @ Carmel Moments says

      November 13, 2013 at 9:49 am

      This bread looks delicious! I can't wait to try it.

      Reply
    4. chrissy says

      November 07, 2013 at 10:06 am

      Is there a reason you can't use the canned pumpkin pie mix?

      Reply
      • Faith says

        November 07, 2013 at 5:13 pm

        Chrissy, Canned pumpkin pie filling (instead of solid-pack canned pumpkin or homemade pumpkin puree) typically has added sweetener and spices, which will alter the bread's flavor (because this recipe was developed using unsweetened, unflavored pumpkin puree). I hope this helps, and I hope you enjoy this recipe if you give it a try!

        Reply
    5. melissa says

      October 11, 2013 at 3:58 pm

      Hi there! Bread came out delicious! I doubled the recipe and only got 4 mininloafs.. Hmm idk. Do they have to be refrigerated because of the cream cheese?Thanks!!

      Reply
      • Faith says

        October 12, 2013 at 10:31 pm

        Melissa, I'm so glad you're enjoying the bread! I left this bread out overnight (the weather was fairly cool at the time) one night and it was fine. It was gone by the next day so I’m not sure how it would fare being left out longer than that. I have had people tell me that they’ve had good results refrigerating this bread though: they wrap it and refrigerate it for up to 5 days, and then let it come to room temperature for about 15 minutes before serving. Hope this helps!

        Reply
    6. Heather says

      October 08, 2013 at 4:22 pm

      Hi, I would like to try this recipe but only have a reg size loaf pan. Could you post the adjustments that would need to be made, thanks!

      Reply
      • Faith says

        October 09, 2013 at 1:11 am

        Heather, I haven't made this recipe in a regular-sized loaf pan so I don't know the specific adjustments, but you would need to increase the cooking time. If it starts to look like it's getting too dark on top, but it isn't done inside (i.e., if a toothpick inserted into the center of the loaf is still too wet), you could try slightly decreasing the temperature or draping foil over the top of the loaf. If you try it in a regular loaf pan, let me know what works best!

        Reply
    7. Carla Kingsley says

      October 06, 2013 at 3:58 pm

      I'm making this recipe as we speak. A trial run before my dinner party next weekend. It smells delicious so far! I can't wait until it is ready! The ladies from work are looking forward to it too!

      Reply
    8. Becky E says

      October 04, 2013 at 2:07 pm

      Thanks so much for the recipe! It looks amazing and I will be trying it out soon. I am in love with your pretty leaf dishes! Do you know where you got them?

      Reply
      • Faith says

        October 05, 2013 at 12:01 am

        Becky, Thanks so much, I hope you enjoy the bread if you give it a try! I got those dishes from a local vintage store - they are unmarked on the bottom. They sort-of look like thing type of thing you'd make in pottery class, so I've always assumed that was the case.

        Reply
    9. Jami says

      September 25, 2013 at 8:05 pm

      These were fantastic! The recipe was perfect and I didn't adjust anything

      Reply
    10. Delena says

      September 23, 2013 at 9:08 pm

      Made these tonight, everything about them was absolutely perfect!! Thanks for the recipe, it's a keeper!

      Reply
    11. Tammy says

      September 16, 2013 at 11:40 pm

      I wish you good luck and happiness in your new home and life in Kuwait.

      Reply
      • Faith says

        September 19, 2013 at 5:02 am

        Thank you so much, Tammy!

        Reply
    12. Shaelyn says

      September 04, 2013 at 5:52 pm

      People, a little respect ...please read the recipe and follow it. If you make adjustments that is fine...but sheesh! don't blame Faith for it not turning out right...and thanks Faith..it sure is yummy!

      Reply
      • Faith says

        September 05, 2013 at 4:09 am

        Shaelyn, Lol, thank you! I'm happy you like this bread, it's one of my favs...and I need to make it soon to try to get myself in a fall-like mind-frame! :)

        Reply
    13. Sue says

      September 03, 2013 at 4:31 pm

      I have a few different sizes of loaf pans that could be considered "mini", and was wondering if you could give me the measurements of the pans you used. Thanks and can't wait to try this.

      Reply
      • Faith says

        September 04, 2013 at 4:09 am

        Sue, This recipe yields 3 mini loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep).

        Reply
    14. Sarah says

      August 27, 2013 at 10:12 pm

      This looks so yummy! Do you think the bread can be frozen or will it not thaw properly because of the cream cheese?

      Reply
      • Faith says

        August 28, 2013 at 1:30 am

        Sarah, Thanks so much, I’m so happy you’re planning to make this recipe! I haven’t tried freezing it. I think the bread layer would be fine, but I’m not sure how the texture of the cheese layer would hold up once frozen and thawed. If you try it, let me know how it turns out!

        P.S. I have had people tell me that they’ve had good results refrigerating this bread though: they wrap it and refrigerate it for up to 5 days, and then let it come to room temperature for about 15 minutes before serving.

        Reply
    15. Katie says

      July 29, 2013 at 1:44 pm

      Thank you so much for this recipe. I made this for all of my husbands fellow officers. They loved it. Instead of using pumpkin puree and the other dry ingredients. I used Pumpkin pie puree in a can and then added 2 teaspoons of cinnamon. It turned out perfectly. I also doubled the recipe and made two large loaves. Thank you again for sharing this delight. :)

      Reply
      • Julie says

        October 11, 2022 at 2:54 pm

        How long do you bake it when using a 9x5 loaf pan?

        Reply
    16. Candace says

      July 11, 2013 at 9:06 pm

      I made this and it tasted awesome! I used slightly larger pans and ended up with two loaves. I did not have time to freeze one, they were eaten up too quickly! I've read that freezing cream cheese will change the texture considerably, making it crumbly rather than creamy, so this'll take a little experimentation. Thanks so much for this great recipe!
      From Candace and her crew

      Reply
    17. Candace says

      June 20, 2013 at 2:16 am

      Can this be frozen? If so, what's the best thawing method? BTW this looks delicious and I've been waiting a while to make it; I've had all of the ingredients pass through my kitchen at least twice. I even went out and bought mini loaf pans! I plan to make these this week, though!

      Reply
      • Faith says

        June 20, 2013 at 8:40 am

        Candace, Thanks so much, I'm so happy you're planning to make this recipe! I haven’t tried freezing it. I think the bread layer would be fine, but I’m not sure how the texture of the cheese layer would hold up once frozen and thawed. If you try it, let me know how it turns out!

        P.S. I have had people tell me that they've had good results refrigerating this bread though: they wrap it and refrigerate it for up to 5 days, and then let it come to room temperature for about 15 minutes before serving.

        Reply
    18. Ryan Amber says

      March 24, 2013 at 3:43 am

      I just tried this recipe for the first time. I forgot to pick up confectioners so I used half the required amount in granulated sugar. I also used a full sized pan and cooked at 350 for 30 minutes, then at 325 for an additional 15 minutes. The toothpick still wasn't clean so I put it in for a another 20 minutes at 350. Even though the cooking time wasn't accurate, the recipe turned out amazing! =) I will definitely remake this using confectioners!

      Reply
      • Faith says

        March 24, 2013 at 6:58 am

        Ryan Amber, Thanks, I'm glad you enjoyed the bread! The cooking time actually is accurate if you follow the recipe as written; it says to cook 3 mini loaves at 350 for about 35 to 40 minutes (or until golden around the edges and a toothpick inserted inside comes out clean or with just a couple crumbs). You made 1 regular-sized loaf (instead of 3 mini loaves like in the recipe) so of course it would need to cook longer. Also, the recipe doesn't say to turn the temperature down to 325 and then back up to 350. Hope this helps!

        Reply
    19. Marilyn says

      February 04, 2013 at 9:54 pm

      I just had a slice of the one I made. I used a regular size loaf pan (40 minutes at 350 degrees and then lowered to 325 for 15 minutes)and added another 1/4 cup of confectioners sugar to the cheese batter. It came out great and looks like your picture. It has a nice delicate cheesecake and pumpkin taste so I guess it delivered. My husband and boys loved it too. Thanks for sharing!

      Reply
    20. Milyn Pregge says

      February 04, 2013 at 12:37 pm

      Can this be made with canned pumpkin?

      Reply
      • Faith says

        February 04, 2013 at 4:38 pm

        Milyn, Yes, this recipe works well with canned pumpkin.

        Reply
    21. zoe says

      January 21, 2013 at 5:25 pm

      I used one regular sized loaf pan. I also doubled the sugar In the cheese mixture because I wanted a cheesecake taste. The cooking time was about 15 min. longer @ 325. It came out pretty tasty, I'll probably make this again.

      Reply
    22. Lindsay says

      December 23, 2012 at 7:20 pm

      Looks delicious, and I love your mug!

      Reply
    23. Natasha Belton says

      December 18, 2012 at 6:03 pm

      I'm a little bummed. I made this today and it didn't turn out. The middle was nowhere near done.

      Reply
      • Faith says

        December 18, 2012 at 8:02 pm

        Hi Natasha, Sorry to hear your bread didn't turn out! Do you mean that the middle wasn't done after cooking it for the recommended 35 to 40 minutes, and if so, did you try cooking it until the middle was done? (Like the recipe says, the bread is done when a toothpick inserted inside comes out clean or with just a couple crumbs; the time frame is a guideline.) One other thing, did you use mini loaf pans as the recipe says? It will also work in other size loaf pans, but the cooking time will need to be adjusted. Hope this helps!

        Reply
    24. Jady says

      December 08, 2012 at 5:52 pm

      5 stars
      Hi! Made this today, in a full-size loaf pan, at High Altitude (5600 ft) with the following adjustment for altitude:
      1 Tablespoon additional oil
      Greased AND Floured pan.
      Extra 1/8 Cup Powdered Sugar in Cream Cheese Mixture.

      Came out perfectly, cream cheese stayed on top, "popped" right out of cooled pan easily. Moist and Delicious! Thanks!

      Reply
    25. Katrina says

      December 06, 2012 at 10:09 pm

      Instead of using cinnamon nutmeg ginger and cloves can I use pumpking pie mix? if so, how much?

      Reply
      • Faith says

        December 07, 2012 at 2:12 pm

        Katrina, I haven’t tried this recipe using pumpkin pie spice, but I think it would work just fine. I would use about 2 teaspoons of pumpkin pie spice (instead of the cinnamon, nutmeg, ginger, and cloves that the recipe calls for). If you try it, let me know how it turns out! :)

        Reply
    26. Alex says

      November 30, 2012 at 12:26 am

      I just made mine but my cheese went to the middle of the bread. :( why?

      Reply
      • Faith says

        December 03, 2012 at 12:10 am

        Alex, Sorry to hear that your cheese went to the middle of the bread! Without being in the kitchen with you as you made it, it's really difficult to guess why that happened. My best guess is that maybe your pumpkin spice batter wasn't thick enough, but again, it's really hard to say without being there as the bread was made. Hope it still tasted good though. :)

        Reply
    27. Tina says

      November 24, 2012 at 11:19 pm

      Just made this...wonderful!! Made in large loaf pan, took about 1 and 1/4 hour to cook, but AMAZING!!!

      Reply
    28. Thanya says

      November 16, 2012 at 4:05 pm

      I just had my taste tester slice, warm from the oven.... it's awesome!! I can't wait to try it with fresh pumpkins rather than puree, I think it will be extra delicious. :)

      Reply
    29. Shannon says

      November 05, 2012 at 11:01 pm

      This bread has my name all over it and I'm going to give it a try in the next couple of weeks!

      Reply
    30. Debbie says

      November 02, 2012 at 6:56 pm

      YUM!!

      I made this a few nights ago following the recipe exactly. I thought the cheese part would be too sweet but it wasn't at all, I loved the tanginess of it! I'm sure it would be just as good with a little more sugar added, but not too much.

      Will be making this again tonight as cupcakes, using the suggestions some of the others made.

      Thanks so much for sharing this!

      Reply
    31. Chelsea says

      November 02, 2012 at 3:52 am

      Is it just me? I can't tell what size can of pumpkin purée to use 3/4 of. Looking forward to trying this!!

      Reply
      • Faith says

        November 02, 2012 at 7:54 am

        Chelsea, The recipe calls for "3/4 cup pumpkin puree" - I'm not sure I understand what you mean? Let me know and I'll try to help.

        Reply
    32. Veronica says

      October 27, 2012 at 8:06 pm

      Hi recipe looks great. I am going to try this with my mini bundt cake pan, has six mini molds in it, hope it works!

      Reply
    33. Kelly says

      October 27, 2012 at 1:35 pm

      Okay.. I don't normally comment on websites, even if I find a recipe that I love.. But I felt the need to comment on this one. This is DELICIOUS!! I'm not kidding... Cheesecake, plus pumpkin bread- it doesn't get any better! Thanks so much for this wonderful recipe. For those of you that are skeptical, try it-- you won't regret it and it will be your go-to fall recipe!

      Reply
      • Faith says

        October 27, 2012 at 4:48 pm

        Kelly, I'm so glad you enjoyed the recipe, thank you so much for your comment!!

        Reply
    34. Erin says

      October 20, 2012 at 1:20 am

      5 stars
      I made this recipe before and commented using the large loaf pan -- this time around, I am putting them into cupcake form for a potluck I am going to tomorrow night. Just for anyone else wondering, these cooked perfectly in the muffin tin at 25 minutes. (and as for the topping sweetness, I like the original recipe just fine)

      Reply
      • Faith says

        October 20, 2012 at 7:15 am

        Erin, Thank you so much for sharing the cooking time info, that is really helpful! I'm so glad you like the recipe and have made it again -- that really makes me happy...thank you!!

        Reply
    35. Sadie says

      October 18, 2012 at 11:57 pm

      I made this bread tonight. It is delicious. My only problem with it is my cheese topping completely fell apart when I removed it from the pan. I made one loaf in a bigger pan so perhaps there was too much? Anyway, it's not pretty but it is delicious!

      Reply
    36. Tarah says

      October 17, 2012 at 1:07 pm

      Delicious! Made them as muffins instead and got 17. Def will make again.

      Reply
    37. Danielle says

      October 15, 2012 at 11:52 pm

      Made this tonight and it is wonderful! I will be including this in my baking gift baskets due to the ease of the recipe and how beautiful it looks when finished! My question for you is about storage. How do you store this when finished and how long would you say it keeps for? Thanks!

      Reply
      • Faith says

        October 17, 2012 at 8:30 pm

        Danielle, I'm so glad you enjoyed the bread! I left this bread out overnight (the weather was fairly cool at the time) one night and it was fine. It was gone by the next day so I’m not sure how it would fare being left out longer than that. I haven’t tried freezing it...I think the bread layer would be fine, but I’m not sure how the texture of the cheese layer would hold up once frozen and thawed. If you try it, let me know how it turns out!

        Reply
    38. Barbara @ Barbara Bakes says

      October 13, 2012 at 9:31 pm

      What a fantastic idea. Two favorites together.

      Reply
    39. Sarah says

      October 13, 2012 at 8:03 pm

      I really want to try the cheese layer in the middle of the bread; is it a soft consistancy that wouldn't work well? Or does it bake up like actual cheesecake?

      Reply
      • Faith says

        October 14, 2012 at 1:06 pm

        Sarah, I haven't tried it, but I think the cheese layer might hold up fine in the middle of the bread. It's similar to cheesecake but not as light, and it holds its shape well when sliced. If you decide to try it, let me know how it goes!

        Reply
    40. Trish says

      October 12, 2012 at 8:23 am

      Hi faith! I was so excited to make this last night and it tasted amazing! The only thing was that the cream cheese did not stay on top :( it sunk down into the bread while baking. Do you have any ideas why this might have happened?

      Reply
      • Faith says

        October 14, 2012 at 1:03 pm

        Trish, Good question! I'm really not sure what would have caused that, but the only thing I can think of is maybe your pumpkin spice batter wasn't thick enough or your cheese batter was too thick. Did you make any changes to the recipe? If so, that might have contributed. Hope this helps!

        Reply
    41. Laura (Tutti Dolci) says

      October 10, 2012 at 7:34 pm

      This bread is gorgeous! So glad I saw the mention of it on your FB page :).

      Reply
    42. Becki A. says

      October 08, 2012 at 3:15 pm

      5 stars
      I made these over the weekend and baked them in muffin tins. Oh my! I think I've found my new, favorite recipe! I shared with friends and colleagues today-a big thumbs up on this one!

      Reply
      • Faith says

        October 08, 2012 at 4:18 pm

        Becki, Thank you so much, I'm so glad to hear it was a hit! :)

        Reply
    43. Sonia says

      October 06, 2012 at 9:49 pm

      Are you supposed to put the cream cheese layer down first? You state to put the batter first but that doesn't make sense to me because when you turned ir out it wouldn't look like the picture you posted the cheese would be on the bottom, could you please clarify? Thank you

      Reply
      • Faith says

        October 07, 2012 at 10:02 pm

        Sonia, The pumpkin spice batter goes into the pans first and the cheese batter goes on top; it remains like this when baked, and when you remove the bread from the pans it will be the same. The bread isn't inverted the way that a pineapple upside-down cake (or something like that) is inverted; you just slide the bread out like you would any other loaf of bread.

        Reply
    44. Natasha says

      October 06, 2012 at 6:16 pm

      Made this today in mini loaf pan for 8! Added extra icing sugar to the cheese batter because I like things more on the sweet side as well as a splash of milk to give it the right consistency. Ended up baking for 21 minutes at 350 and they came out great! Haven't eaten one yet but they look just like a mini version of the pictures :)

      Reply
    45. Heather says

      October 06, 2012 at 2:17 pm

      I made this last weekend and it was soooooo yummy! Followed the recipe exactly and it turned out perfect!

      Reply
    46. Kristina says

      October 05, 2012 at 11:31 am

      THIS LOOKS AMAZING! I am making it this weekend. happy Friday!

      Reply
    47. Savanna Mullan says

      October 04, 2012 at 5:01 pm

      I made this today, turned out perfectly and just like the picture. Extremely moist and yummy! I think the cheese layer had the perfect amount of sweetness, I think we could all do with a little less sugar around my house! I actually did use coconut oil rather than canola. Thank you!

      Reply
      • Faith says

        October 05, 2012 at 12:55 pm

        Savanna, I am so happy you're enjoying the bread! I agree with you about the sugar level of the cheese layer; I hadn't intended on this being an overly sweet bread, so I love that it isn't too sweet like some cakes can be. I love the idea of using coconut oil, I will try that next time!

        Reply
    48. Jen says

      October 04, 2012 at 12:48 am

      I made this tonight. Looks and smells so yummy! Thank you for the recipe :) I'm wondering if I did something wrong, though. The cheese topping spread thin while baking, and it does not look like the nice thick layer in your pics. I did double the powdered sugar as many suggested. Could this be the problem?

      Reply
      • Faith says

        October 04, 2012 at 7:36 am

        Jen, Thank you so much for your kind words, I'm excited you decided to try the bread! Without being in the kitchen with you, it's really hard to say why it would have turned out differently than it did for me. I only tested the recipe as it is written, so if you altered the recipe like you said, it may very well be the cause for the changes in the result. I hope the bread was still good! :)

        Reply
    49. Candie says

      September 26, 2012 at 11:19 am

      I'll admit that the sound of cheese and pumpkin kind of turned me off at first but after I read all the ingredients I can't wait to try this recipe out! YUM! :) You should totally enter this into Craftbaby's Fall Food Challenge! :)

      Reply
    50. Jessica says

      September 25, 2012 at 4:37 pm

      Hello,
      I tried this recipe tonight and mine are currently baking in the oven but my cream cheese batter looked more like cottage cheese when I mixed it together... the cream cheese was chunky like cottage cheese and not smooth. How do I avoid this? PS... I am new to baking so any hints would be helpful. Thank you!

      Reply
      • Faith says

        September 25, 2012 at 7:18 pm

        Jessica, I'm so glad you decided to try this bread! If the cream cheese wasn't at room temperature like the recipe says (if it was even just a little bit cold), it won't come together into a smooth mixture. Hope this helps...and I hope you enjoy the bread! :)

        Reply
    51. Damaris says

      September 23, 2012 at 10:05 pm

      What did you use for the pumpkin puree? Can you used canned pumpkin from Wal Mart or does it have to be fresh pumpkin? SO Excited to try this recipe!

      Reply
      • Faith says

        September 24, 2012 at 8:54 am

        Damaris, Yes, canned pumpkin puree is fine. Sometimes it will be called solid-pack pumpkin -- don’t get the pumpkin pie filling because it has spices and sugar added to it, and it will change the flavor. Hope you enjoy the recipe! :)

        Reply
    52. Lindsay says

      September 23, 2012 at 7:05 pm

      Can you use pumpkin pie spice instead of the other spice mixture? If so, how much of the pumpin pie spice would I use to equal your spice measurements?? It looks yummy! Can't wait to make it.

      Reply
      • Faith says

        September 23, 2012 at 7:16 pm

        Lindsay, I haven't tried this recipe using pumpkin pie spice, but I think it would work just fine. I would use about 2 teaspoons of pumpkin pie spice (instead of the cinnamon, nutmeg, ginger, and cloves that the recipe calls for). If you try it, let me know how it turns out! :)

        Reply
    53. Averie @ Averie Cooks says

      September 23, 2012 at 12:21 pm

      Pinned! Missed it last year, but not too late for this year :)

      Reply
    54. Mary says

      September 22, 2012 at 8:19 pm

      I made these loaves today, to serve as dessert for a small dinner party. They were delicious! I would do as a couple others mentioned and double up the confectioner's sugar in the cream cheese batter. Also, I plan to double all of the spices in the pumpkin bread batter. It was good and moist, but we like our spice breads to have bolder flavors. Thanks for a great recipe!

      Reply
    55. Tammy says

      September 22, 2012 at 9:31 am

      Can you substitute almond or soy flour for the all-purpose flour?

      Reply
      • Faith says

        September 23, 2012 at 7:14 pm

        Tammy, I haven't experimented with this recipe using other kinds of flours, but I did notice that another commenter said she had success with gluten free flour. Here is what she said: "I used Schär-brand Gluten Free Bread Flour (the usual rice/potato/cornstarch-variant flour) and it’s delicious! Left out the oil and used ricotta cheese instead of cream cheese. YUM!"

        Hope this helps! If you try it with another kind of flour, let me know how it turns out! :)

        Reply
    56. Carol says

      September 22, 2012 at 9:21 am

      Yes, I greased the pan and it came right out but I had to turn it upside down. I'm wondering if it didn't cool long enough although I set the timer for 10 minutes. Ormaybe the dark pan was holding the heat.

      Reply
    57. Carol says

      September 21, 2012 at 8:17 am

      Hi, I just finished making this wonderful recipe and I made it in a regular bread pan. I let it cool for 10 minutes. But then I didn't know how to get it out of the pan! How do you do this without messing up the top which is what happened to me?

      Reply
      • Faith says

        September 21, 2012 at 10:21 am

        Carol, Oh no! The loaves just slide right out of the pans for me after cooling for 10 minutes. Hmm, I wonder what happened...did you make sure to grease the pan?

        Reply
    58. Susan says

      September 20, 2012 at 7:06 am

      Hi, Faith: This looks like a fantastic recipe. Have you tried freezing them?

      Reply
      • Faith says

        September 20, 2012 at 8:32 am

        Thanks so much, Susan! I haven’t tried freezing it...I think the bread layer would be fine, but I’m not sure how the texture of the cheese layer would hold up once frozen and thawed. If you try it, let me know how it turns out!

        Reply
    59. Debby says

      September 16, 2012 at 6:30 pm

      This looks yummy!!!
      Thank you for sharing this wonderful receipe.I look forward to making it. What could be better than a warm piece of pumpkin & cheese spice bread and a fresh cup of hot coffee on a cool Saturday moring...ummmmmm

      Reply
    60. Kara says

      September 15, 2012 at 3:32 pm

      I made this recipe today and really liked it. I actually used the Pampered Chef pan that has the 12 mini loaves in it and it only needed to cook for about 14 minutes (give or take a minute). Just a few changes - I agreed with some of the reviews that the topping is not sweet enough per the recipe, so I just simply added about 1 TBSP of white sugar as well to sweeten it. Also, next time I will definitely make more of the topping, as it was very thin on the bread with the amount the recipe calls for. I think doubling it would be too much, so maybe make 1.5 times more. Thanks for sharing this... Starting to feel like fall and what better way to start the season than with a yummy pumpkin bread?! :)

      Reply
      • Faith says

        September 15, 2012 at 5:07 pm

        Kara, I'm so glad you enjoyed the bread! Yes, pumpkin bread really helps make it feel like fall is here. :) Thanks for sharing your info on how you cooked it in 12 mini loaves, that will be helpful for anyone who also wants to cook the batter like that! I just want to point out that maybe baking it as 12 different mini loaves is what caused the cheese topping to be very thin -- if it's cooked as the recipe states there is actually a decent amount of cheese on each loaf (the last photo in the post best shows the thickness of the cheese layer).

        Reply
    61. Michelle says

      September 03, 2012 at 5:05 pm

      Is that canned pumpkin? How would you modify for fresh pumpkin?

      Reply
      • Faith says

        September 04, 2012 at 6:36 pm

        Michelle, I used canned pumpkin puree. If you want to use fresh pumpkin you would have to make it into puree first. The Pioneer Woman has a very good tutorial on how to make homemade pumpkin puree here: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/. Hope you enjoy the bread!

        Reply
    62. Judy says

      September 03, 2012 at 9:59 am

      This sounds wonderful, one of my favorite!!! Can't wait to try it, thank you for sharing!!!

      Reply
    63. Ariana says

      August 31, 2012 at 2:42 pm

      It turned out wonderfully and was so delicious. I did refrigerate my leftovers due to the dairy. it had some condensation when I took it out but went back to perfection in just a few minutes! Thanks, I will be making this again soon!

      Reply
      • Faith says

        August 31, 2012 at 3:19 pm

        Ariana, I'm so glad you enjoyed it! :)

        Reply
    64. Ariana says

      August 30, 2012 at 2:29 pm

      This is baking right now and looks so good! Does this need to keep refrigerated once baked? Thanks!

      Reply
      • Faith says

        August 31, 2012 at 1:06 pm

        Ariana, I left this bread out overnight (the weather was fairly cool at the time) one night and it was fine. It was gone by the next day so I’m not sure how it would fare being left out longer than that. Hope you enjoy it if you make it! :)

        Reply
    65. DeeGee says

      August 29, 2012 at 4:50 am

      Hi,

      That loaf looks divine! I had one question though: would these work as cupcakes? What adjustments would I have to make apart from the baking time?

      Reply
      • Faith says

        August 29, 2012 at 8:45 am

        DeeGee, I haven't tried making it into cupcakes, but I think it could work. I would keep everything else the same and just shorten the baking time; I’d start checking the cupcakes for doneness (using the toothpick test) after baking them for about 18 to 20 minutes. If you try it, let me know how long it takes!

        Reply
        • Faith says

          August 31, 2012 at 1:11 pm

          DeeGee, I just noticed another commenter mentioned she made this as cupcakes and they took about 25 minutes at 350F. Hope this helps!

          Reply
    66. Mona says

      August 27, 2012 at 12:09 am

      Sorry, meant to say that my oven is a little slow and so I baked the pumpkin/cheese bread for 55 minutes (not 45 minutes).

      Reply
    67. Mona says

      August 27, 2012 at 12:08 am

      I made this recipe this evening, and baked the bread in a regular size loaf pan. If you go this route, you'll need to bake the bread 45-55 minutes. My oven is a little slow, so I baked it for 45 minutes.

      The worst part was getting it out of the pan. I messed up the cheese part a little bit so it's not too pretty but it takes fabulous.

      I had some overripe bananas and a plantain, I mashed those up for banana bread and added the cheese topping. Also fabulicious. The only problem was that the pumpkin batter was super thick, and I didn't make the banana batter quite so thick, so the cheese batter kind of sunk in a lump into the banana bread batter. No matter, it still tastes good even if it's not the most elegant...

      Reply
    68. Ashley V. says

      August 26, 2012 at 9:41 pm

      I made this tonight and I thought it was really good. I think I anticipated a sweet bread--and this isn't really that, even though I doubled the powdered sugar in the cheese batter. It was still really good, though.

      I used a full loaf pan and baked it for 50 minutes.

      Next time, I believe I'll add some more sugar to the cake portion, and double the cheese batter, as when you bake it in a full loaf, it spreads a little thin. I also might sweeten it a bit more.

      Overall--I like the recipe. Hats off to the maker. :)
      I can't wait to enjoy another slice with my coffee tomorrow.

      Reply
    69. Annie says

      August 26, 2012 at 7:52 pm

      Has anyone tried this with gluten free flour?

      Reply
      • Avital says

        September 13, 2012 at 11:36 am

        I just did! I used Schär-brand Gluten Free Bread Flour (the usual rice/potato/cornstarch-variant flour) and it's delicious! Left out the oil and used ricotta cheese instead of cream cheese. YUM!

        Reply
    70. Erin says

      August 26, 2012 at 5:48 pm

      I made this tonight! So delicious! I made mine in 1 large pan and had to bake it for about 40 minutes, but my oven cooks hot.

      Since I made it in a large pan, the cream cheese wasn't as thick in coverage, so next time I would double the cream cheese batter ;) Because I love the stuff! YUM

      Thanks so much for this recipe!

      Reply
    71. Jill Boyd says

      August 24, 2012 at 6:21 pm

      I haven't tried this yet but it sounds Delicious! Thanks for Sharing! Can't wait to try the recipe!

      Reply
    72. Janine says

      August 17, 2012 at 9:57 am

      My 2 favorite things: pumpkin bread and cheesecake baked together into one delicious loaf of yumminess. Thank you so much for posting this. I can't wait to make it.

      Reply
    73. Susie says

      August 16, 2012 at 9:12 pm

      I just made tonight and the bread part is beyond delish! I do think next time I may add more powdered sugar to the cream cheese "icing" because it has almost no sweet taste but instead comes across almost sour bc it's heavily flavored by the cream cheese. Would try 1/2 cup next round. Thanks for the great recipe!

      Reply
      • Faith says

        August 16, 2012 at 9:29 pm

        Susie, I'm so glad you like the bread! I think the sweetness level is definitely a matter of personal preference. For me, the 1/4 cup of sugar in the cheese layer was the perfect amount of sweetness to offset the slight tang of the cream cheese without making it overly sweet. If you play with the recipe and come up with an amount of sugar that's perfect for your tastes, let me know. Enjoy the bread! :)

        Reply
    74. Brenda says

      August 16, 2012 at 7:39 am

      This looks yummy and I would like to make them for my daughter's "little pumpkin" baby shower in October! Do you know if they would freeze well so I can make them ahead of time?

      Reply
      • Faith says

        August 16, 2012 at 9:25 pm

        Brenda, I haven't tried freezing it. I think the bread layer would be fine, but I'm not sure how the texture of the cheese layer would hold up once frozen and thawed. If you try it, let me know how it turns out!

        And what an adorable theme for a baby shower! :)

        Reply
      • Lindsey Dittoe says

        October 10, 2012 at 8:19 pm

        I am recently married and we are not considering kids until I am done with nursing school. That being said I now want a fall baby even more than I did before so we can have a Little Pumpkin party!!! :)

        Reply
        • Faith says

          October 10, 2012 at 9:00 pm

          Lindsey, A huge congrats to you on your wedding! I know, a Little Pumpkin party sounds adorable. :)

          Reply
          • Lindsey Dittoe says

            October 10, 2012 at 9:27 pm

            Oh and I forgot to tell you that I have this in the oven right now and can't wait to try it!

            Reply
    75. Koren says

      August 15, 2012 at 5:21 pm

      Have you ever made this in a full sized loaf pan? IF so how long did you bake it?

      Reply
      • Faith says

        August 16, 2012 at 9:24 pm

        Koren, I haven't tried it in a regular-sized loaf pan, but I think it may need to bake anywhere from 10 to 30 minutes longer. I’d start checking it for doneness (using the toothpick test) after 10 additional minutes. If you try it in a regular loaf pan, let me know how long it takes. Hope you enjoy it!

        Reply
    76. Cheyenne Pleasants says

      August 09, 2012 at 1:19 pm

      Can you tell me what size loaf is mini... I went to look for some and they had 3 different size mini loaf pans. I am really looking forward to making this.
      thank you

      Reply
      • Faith says

        August 09, 2012 at 9:44 pm

        Cheyenne, The loaf pans I use for this recipe are 5 3/4 inches long X 3 inches wide X 2 inches deep. Hope you enjoy the bread!

        Reply
        • shab says

          October 05, 2012 at 6:02 pm

          Could you use oat flour instead of all purpose? Also, can you use honey instead of the brown sugar?

          Reply
          • Faith says

            October 07, 2012 at 9:55 pm

            Shab, I haven't tried this recipe with oat flour or honey so I can't say for sure, but other readers have left comments saying that they have successfully used gluten-free flour blends (I'm not sure if anyone successfully used oat flour though). As far as honey goes, it isn't just a simple swap of adding honey and taking out the sweetener that's currently in the recipe. The amount of liquid would need to be adjusted, the sweetness would probably need to be tinkered with (because honey is sweeter than sugar), the amount of baking soda may need to be adjusted (because honey is generally more acidic than sugar), and the cooking temperature may need to be altered (because honey generally causes baked goods to brown faster). If you want to experiment using honey instead of brown sugar, I give more information on baking with honey in my post for Black Forest Bran Muffins. Hope this helps!

            Reply
    77. Kathryn says

      August 08, 2012 at 4:55 pm

      Just made these as muffins! Took about 25 minutes at 350. They look great!

      Reply
    78. Diane says

      July 30, 2012 at 4:38 pm

      Can I keep some in the freezer? Also, can I make it in a regular loaf pan if I cook it longer?

      Reply
      • Faith says

        July 31, 2012 at 8:15 am

        Diane, I haven't tried freezing this bread, but if you give it a try, let me know how it turns out! If you want to cook it in a regular loaf pan, I’d keep everything the same except baking time. It may need to bake anywhere from 10 to 30 minutes longer in a regular loaf pan, but I’d start checking it for doneness (using the toothpick test) after 10 additional minutes. Hope you enjoy it!

        Reply
    79. Meredith says

      July 18, 2012 at 12:55 pm

      I have always wondered...........When you make cakes or in this case bread with cream cheese in it or on it can you leave it out at room temp? I think this would be perfect for a weekend get away, but we will be in a hotel room so it would have to be out......

      Reply
      • Faith says

        July 18, 2012 at 1:20 pm

        Meredith, I left this bread out overnight (the weather was fairly cool at the time) one night and it was fine. It was gone by the next day so I'm not sure how it would fare being left out longer than that.

        Reply
    80. Mills says

      July 15, 2012 at 4:15 pm

      I'm sorry if this is dumb question, but I don't bake a lot to really know. When you say cloves, is there a particular type/kind of clove? I'm not sure what that is or what it means. I'm excited about making this bread and just want to make sure I get everything I need...correctly...the first time! :)

      Reply
      • Faith says

        July 18, 2012 at 9:09 am

        Mills, There is definitely no dumb question -- I'm glad you asked! Cloves are a spice (you can read more about them here: http://en.wikipedia.org/wiki/Clove); I use regular ground cloves. (If you want to see what they look like whole and ground, this page has a picture: http://www.thespicehouse.com/spices/cloves-whole-and-ground.) I hope this helps, and I hope your bread turns out great!

        Reply
    81. Donna says

      July 11, 2012 at 7:25 pm

      What is the difference between regular can pumpkin and pumpkin puree? I'd like to make it for work this fall. Can you use regular can pumpkin?

      Reply
      • Faith says

        July 11, 2012 at 9:28 pm

        Donna, You can either make your own pumpkin puree from fresh pumpkin, or you can use canned pumpkin. If you go with canned pumpkin (which is sometimes called solid-pack pumpkin), don't get the pumpkin pie filling because it has spices and sugar added and it will change the flavor.

        Reply
    82. Gwen says

      July 03, 2012 at 11:22 am

      This recipe looks delicious and thank you for posting it! What kind of pumpkins did you use? Can you use Jack be Little Pumpkins?

      Reply
      • Faith says

        July 05, 2012 at 9:00 pm

        Gwen, Thanks so much! I used canned pumpkin puree, but if you want to make your own puree you could use any kind of pumpkin that would make a good pumpkin pie. Hope you enjoy the bread if you decide to make it!

        Reply
    83. Aimee @ ShugarySweets says

      July 03, 2012 at 7:42 am

      This is absolutely gorgeous!!!

      Reply
    84. Mary @ mary mary quite contrary says

      June 30, 2012 at 8:54 pm

      Hi Faith, another winning recipe for me to try !! I see you originally posted this last year.....I just love searching through Pinterest and finding recipes like this that I probably would miss if it wasn't for a new post ! You really have some wonderful recipes to share and I'm so glad I found you! The Lamb Feast was a major hit with my family...thank you for allowing me to share it on my blog !

      Reply
    85. Julie Pickett says

      June 26, 2012 at 8:07 pm

      lol never mind just saw the answer

      Reply
    86. Julie Pickett says

      June 26, 2012 at 8:06 pm

      can this be done as a single regular sized bread? if so does the time and temp change?

      Reply
    87. Sarah says

      June 26, 2012 at 2:38 pm

      I am wondering how you got the cream cheese layer to be so even??? mine was pretty think and I had to just glob it on. any suggestions??

      Reply
      • Faith says

        June 26, 2012 at 4:53 pm

        Sarah, Did you make sure your cream cheese was at room temperature? Also, did you beat the cheese batter long enough? (It should be smooth and creamy.)

        Reply
    88. Tanya says

      June 25, 2012 at 7:27 pm

      JUST found my answer! Lol!

      Reply
    89. Tanya says

      June 25, 2012 at 7:18 pm

      Can this be made in a regular loaf pan?? Any adjustments to the temperature or bake time? Thanks! This looks divine!!

      Reply
    90. Juli Jansen says

      June 16, 2012 at 1:13 pm

      Definitely want to make these soon. Loaf pans come in so many sizes and I have lots to choose from.
      What dimension are you using for these "minis"?

      I only glanced thru most of the comments, so if this was already answered, I apologize for asking again.
      Thanks

      Reply
      • Faith says

        June 16, 2012 at 3:46 pm

        Juli, You're right, there are so many different "mini" loaf sizes available now! I just use the "standard" mini loaf size, 5 3/4 inches long X 3 inches wide X 2 inches deep. Hope you enjoy the bread!

        Reply
    91. Jessica Stoker says

      June 14, 2012 at 5:39 pm

      This looks so yummy and I am sure my kitchen will smell amazing while they are baking. I wanted to let you know that I am featuring this tomorrow on my blog. Found it on Pinterest and cannot wait to try it.

      acoupleofcraftaddicts.blogspot.com

      Reply
    92. Leah says

      June 13, 2012 at 3:34 pm

      I am going to try baking a gluten free version of this, but I wonder the cream cheese layer doesn't get weird in the oven?

      Reply
      • Faith says

        June 16, 2012 at 3:41 pm

        Leah, I'm not sure I understand what you mean -- the cheese layer is fine in the oven, similar to a cheesecake, but not as light. (You can see from the pictures, the bread can be sliced and hold its shape.) Hope this helps!

        Hope your gluten free version turns out well...enjoy!

        Reply
    93. Jill dubler says

      June 12, 2012 at 10:29 pm

      So I'm jumping in a bit late, I'm not a mini loaf person, is out easy to adjust this to regular size bread loaves? And suggested changes in the recipe would be.....time in the oven? Oven temp? Others?

      Reply
      • Faith says

        June 13, 2012 at 12:52 pm

        Jill, If you want to cook it in a regular loaf pan, I'd keep everything the same except baking time. It may need to bake anywhere from 10 to 30 minutes longer in a regular loaf pan, but I'd start checking it for doneness (using the toothpick test) after 10 additional minutes.

        Reply
    94. LeQuan says

      November 07, 2011 at 9:49 pm

      These loaves look beautiful with the contrasting colour of the cheese and pumpkin. I think these are seriously the most tempting loaves of bread I have come across. What a fantastic and creative recipe. Your pictures are gorgeous as always, Faith. It's always great catching up on your posts. Hope you're doing well! Until next stalking session ;)

      Reply
    95. Sophie says

      November 05, 2011 at 3:10 pm

      What a stunning & georgous, pretty pumpkin cheese bread!
      Yummie,....;)!

      Reply
    96. Lizzy M. says

      November 01, 2011 at 7:47 pm

      This looks like a great pumpkin bread, I may try to make a gf version!

      Reply
    97. Amy says

      November 01, 2011 at 6:04 am

      I love that you used cream cheese in the pumpkin bread. It looks and sounds so good!

      Reply
    98. grace says

      November 01, 2011 at 4:03 am

      i spotted that post on joumana's site as well--such a unique-looking bread definitely stood out! excellent adaptation!

      Reply
    99. Heavenly Housewife says

      November 01, 2011 at 3:09 am

      HOw absolutely divine, and a very original take on pumpkin bread! THis is going right into my bookmarks, it looks like an absolute "must make"
      *kisses* HH

      Reply
    100. Lucy says

      October 30, 2011 at 4:33 am

      I love the idea of a cheesecake bread! So clever that one mix can be used several ways.

      Reply
    101. tania@mykitchenstories says

      October 30, 2011 at 1:12 am

      Yes this does look brilliant I really like this idea.

      Reply
    102. Jay says

      October 29, 2011 at 8:14 pm

      looks gorgeous...wat a wonderful selection of recipe..;)
      Tasty Appetite

      Reply
    103. Lora says

      October 29, 2011 at 5:31 pm

      A lovely and very creative bread!

      Reply
    104. Angie's Recipes says

      October 29, 2011 at 10:13 am

      That's a great looking pumpkin bread!

      Reply
    105. Joanne says

      October 29, 2011 at 8:26 am

      I love batters that are multi-purpose. This way, you can just whip it up and bake whatever you want depending on the mood! That cream cheese topping sounds glorious.

      Reply
    106. Alyssa (Everyday Maven) says

      October 28, 2011 at 9:34 pm

      This looks so decadent! And man your photos are AMAZING!!

      Reply
    107. Carolyn Jung says

      October 28, 2011 at 7:14 pm

      I'm a self-professed pumpkin pie hater. But I like most anything else with pumpkin. I know, go figure. In fact, I love it in quick breads like this. I love how you have that cheesecake topping on it, too.

      Reply
    108. Evelyne@CheapEthnicEatz says

      October 28, 2011 at 7:02 pm

      What a lovely bread...but I would have it under any format you bake it in, the icing looks inviting too.

      Reply
    109. Stephanie says

      October 28, 2011 at 6:31 pm

      Those are really beautiful. Could I just eat the batter? Ha! I love the smell of pumpkin spice bread when it's baking.

      Reply
    110. BeadedTail says

      October 28, 2011 at 6:23 pm

      I didn't know anyone didn't like pumpkin! I love pumpkin and this bread looks fabulous!

      Reply
    111. Stevie says

      October 28, 2011 at 6:03 pm

      OMG! This looks incredible! At first, observing the cake, I thought that it was frosted, but how marvelous to bake it in two distinct layers. Perfect for fall.

      Reply
    112. tasteofbeirut says

      October 28, 2011 at 5:34 pm

      I love to spread ideas; this pumpkin bread is absolutely beautiful and so inviting for a cool afternoon with a good cup of coffee; if only a national coffee chain which shall remain nameless could serve these types of pastries instead of the frozen fare they display on their counter.

      Reply
    113. Erica says

      October 28, 2011 at 4:14 pm

      All about the bread! Looks so good. I think I'd do it without the icing though! The flavors of fall in baked goods are amazing.

      Reply
    114. Biana | Simple and Tasty Recipes says

      October 28, 2011 at 3:26 pm

      Pumpkin bread with cream cheese frosting? Sounds fabulous!

      Reply
    115. Susan says

      October 28, 2011 at 3:14 pm

      How wonderful that would be with a cup of tea right now! I love your interpretation of Joumana\'s recipe

      Reply
    116. hannahmarie says

      October 28, 2011 at 1:57 pm

      This looks so good! I'm definitely a quick-bread girl but I don't think I've ever thought to put a cream cheese topping on like this. It looks like it really bumps up the deliciousness quotient. Yay for fall baking!

      Reply
    117. emiglia says

      October 28, 2011 at 12:03 pm

      Great minds... eh? I made something similar last year... and then tried it with apples, and it works great as well! Just a tip for when pumpkin season ends :)

      Reply
    118. Lisa says

      October 28, 2011 at 11:37 am

      This looks amazing---I would pick the bread if it had a topping, but a donut if it didn't!

      Reply
    119. Krista says

      October 28, 2011 at 10:40 am

      I remember making those donuts last year! They didn't last long at my house. ;) This new spin on the recipe looks divine...

      Reply
    120. Hannah says

      October 28, 2011 at 9:42 am

      What a curious combination! I've never seen a pumpkin bread like this before, but considering how well it pairs with cream cheese frosting, I can imagine it's quite delicious.

      Reply
      • admin says

        October 28, 2011 at 10:48 am

        Hannah, You're exactly right, a deliciously rich cream cheese frosting was the exact premise behind this bread!

        Reply
    121. Sanjeeta kk says

      October 28, 2011 at 9:33 am

      Wow..have never baked something like this before..cheese and pumpkin in bread!And what gorgeous clicks, Faith..those cute little loaf look o delicate and delightful.

      Reply
    122. Jess Wakasugi {Life's Simple Measures} says

      October 28, 2011 at 8:37 am

      What a wonderful looking bread, I especially love the look of the cream cheese on top. So pretty! You've convinced me to test this recipe out :) Pinned!

      Reply
    123. Jay says

      October 28, 2011 at 8:09 am

      omy goodness...how delicious does that look..;)
      Tasty Appetite

      Reply
    124. Reem | Simply Reem says

      October 28, 2011 at 8:04 am

      Perfect!!!!!
      All I can say is what a perfect use of pumpkin...
      I am totally making this one..

      Reply
    125. Rosa says

      October 28, 2011 at 6:59 am

      That is a lovely idea! Really tempting.

      Cheers,

      Rosa

      Reply
    126. Blond Duck says

      October 28, 2011 at 6:36 am

      You're beyond brilliant.

      Reply

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