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 a cheesecake pumpkin spice quick bread. I love being inspired by other bloggers like that.
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!), since the pumpkin keeps it moist without the need for added fat. It’s perfect with tea or coffee on a crisp fall day.
If you like pumpkin, you might also like these recipes:
Sugar-Free Pumpkin Spice Syrup {For Lattes and More}
Pumpkin Chocolate Chip Snack Cake
Cream Cheese Pumpkin Spice Spread
Pumpkin New York-Style Crumb Cake
- 8 oz (230 g) cream cheese, room temperature
- 1 large egg, room temperature, lightly beaten (I use Eggland's Best)
- ¼ cup (30 g) powdered sugar
- ½ teaspoon pure vanilla extract
- ¾ cup (150 g) brown sugar, lightly packed
- 2 large eggs (I use Eggland's Best)
- ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1¼ cups (160 g) all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- Butter, to grease the pans
- Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
- For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
- For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola 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.
- 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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
You’re beyond brilliant.
That is a lovely idea! Really tempting.
Cheers,
Rosa
Perfect!!!!!
All I can say is what a perfect use of pumpkin…
I am totally making this one..
omy goodness…how delicious does that look..;)
Tasty Appetite
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!
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.
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.
Hannah, You’re exactly right, a deliciously rich cream cheese frosting was the exact premise behind this bread!
I remember making those donuts last year! They didn’t last long at my house. ;) This new spin on the recipe looks divine…
This looks amazing—I would pick the bread if it had a topping, but a donut if it didn’t!
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 :)
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!
How wonderful that would be with a cup of tea right now! I love your interpretation of Joumana\’s recipe
Pumpkin bread with cream cheese frosting? Sounds fabulous!
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.
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.
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.
I didn’t know anyone didn’t like pumpkin! I love pumpkin and this bread looks fabulous!
Those are really beautiful. Could I just eat the batter? Ha! I love the smell of pumpkin spice bread when it’s baking.
What a lovely bread…but I would have it under any format you bake it in, the icing looks inviting too.
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.
This looks so decadent! And man your photos are AMAZING!!
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.
That’s a great looking pumpkin bread!
A lovely and very creative bread!
looks gorgeous…wat a wonderful selection of recipe..;)
Tasty Appetite
Yes this does look brilliant I really like this idea.
I love the idea of a cheesecake bread! So clever that one mix can be used several ways.
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
i spotted that post on joumana’s site as well–such a unique-looking bread definitely stood out! excellent adaptation!
I love that you used cream cheese in the pumpkin bread. It looks and sounds so good!
This looks like a great pumpkin bread, I may try to make a gf version!
What a stunning & georgous, pretty pumpkin cheese bread!
Yummie,….;)!
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 ;)
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?
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.
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?
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!
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
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
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!
Can this be made in a regular loaf pan?? Any adjustments to the temperature or bake time? Thanks! This looks divine!!
JUST found my answer! Lol!
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??
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.)
can this be done as a single regular sized bread? if so does the time and temp change?
lol never mind just saw the answer
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 !
This is absolutely gorgeous!!!
This recipe looks delicious and thank you for posting it! What kind of pumpkins did you use? Can you use Jack be Little Pumpkins?
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!
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?
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.
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! :)
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!
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……
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.
Can I keep some in the freezer? Also, can I make it in a regular loaf pan if I cook it longer?
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!
Just made these as muffins! Took about 25 minutes at 350. They look great!
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
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!
Could you use oat flour instead of all purpose? Also, can you use honey instead of the brown sugar?
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!
Have you ever made this in a full sized loaf pan? IF so how long did you bake it?
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!
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?
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! :)
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!!! :)
Lindsey, A huge congrats to you on your wedding! I know, a Little Pumpkin party sounds adorable. :)
Oh and I forgot to tell you that I have this in the oven right now and can’t wait to try it!
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!
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! :)
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.
I haven’t tried this yet but it sounds Delicious! Thanks for Sharing! Can’t wait to try the recipe!
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!
Has anyone tried this with gluten free flour?
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!
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.
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…
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).
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?
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!
DeeGee, I just noticed another commenter mentioned she made this as cupcakes and they took about 25 minutes at 350F. Hope this helps!
This is baking right now and looks so good! Does this need to keep refrigerated once baked? Thanks!
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! :)
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!
Ariana, I’m so glad you enjoyed it! :)
This sounds wonderful, one of my favorite!!! Can’t wait to try it, thank you for sharing!!!
Is that canned pumpkin? How would you modify for fresh pumpkin?
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!
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?! :)
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).
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
Hi, Faith: This looks like a fantastic recipe. Have you tried freezing them?
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!
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?
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?
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.
Can you substitute almond or soy flour for the all-purpose flour?
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! :)
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!
Pinned! Missed it last year, but not too late for this year :)
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.
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! :)
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!
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! :)
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!
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! :)
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! :) http://www.craftbaby.com/contests/30/Fall%20Food
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?
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! :)
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!
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!
THIS LOOKS AMAZING! I am making it this weekend. happy Friday!
I made this last weekend and it was soooooo yummy! Followed the recipe exactly and it turned out perfect!
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 :)
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
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.
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!
Becki, Thank you so much, I’m so glad to hear it was a hit! :)
This bread is gorgeous! So glad I saw the mention of it on your FB page :).
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?
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!
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?
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!
What a fantastic idea. Two favorites together.
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!
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!
Delicious! Made them as muffins instead and got 17. Def will make again.
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!
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)
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!!
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!
Kelly, I’m so glad you enjoyed the recipe, thank you so much for your comment!!
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!
Is it just me? I can’t tell what size can of pumpkin purée to use 3/4 of. Looking forward to trying this!!
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.
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!
This bread has my name all over it and I’m going to give it a try in the next couple of weeks!
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. :)
Just made this…wonderful!! Made in large loaf pan, took about 1 and 1/4 hour to cook, but AMAZING!!!
I just made mine but my cheese went to the middle of the bread. :( why?
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. :)
Instead of using cinnamon nutmeg ginger and cloves can I use pumpking pie mix? if so, how much?
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! :)
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!
I’m a little bummed. I made this today and it didn’t turn out. The middle was nowhere near done.
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!
Looks delicious, and I love your mug!
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.
Can this be made with canned pumpkin?
Milyn, Yes, this recipe works well with canned pumpkin.
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!
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!
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!
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!
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.
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
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. :)
This looks so yummy! Do you think the bread can be frozen or will it not thaw properly because of the cream cheese?
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.
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.
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).
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!
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! :)
I wish you good luck and happiness in your new home and life in Kuwait.
Thank you so much, Tammy!
Made these tonight, everything about them was absolutely perfect!! Thanks for the recipe, it’s a keeper!
These were fantastic! The recipe was perfect and I didn’t adjust anything
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?
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.
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!
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!
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!
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!!
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!
Is there a reason you can’t use the canned pumpkin pie mix?
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!
This bread looks delicious! I can’t wait to try it.
Dies this need to be refrigerated after baking?
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!
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..