This Pumpkin Cream Cheese Bread is soooo good! Loaded with a spiced pumpkin flavor, raisins and pecans.
Today is Secret Recipe Club reveal day! This month I was assigned to Julie's blog called Little Bit of Everything from the Good Life. In looking through her recipes,
I couldn't decide between her sweet or savory ones but with pumpkin season coming soon, this Pumpkin Cream Cheese Bread was calling my name. I'm in the mood for a taste of fall and this hit the spot!
I followed the recipe exactly but instead of using 2 medium loaf pans, I used 3 small ones and made the rest of the batter into muffins. (BTW the muffins were delicious too!)
The recipe below is for the 2 medium pans. I also decided to jazz them up a bit with a drizzle of cream cheese frosting - it complimented the bread perfectly.
I liked how easy this was to make and I always seem to have a can of pumpkin in my pantry (Note to self - buy more pumpkin!) I think this would go perfectly with tea or coffee and since it makes more than one loaf, you can share and still have some for yourself!
As usual, the DIY Guy brought some to work and I heard it was gone in a flash - maybe for them I should have made a bigger loaf!
As I mentioned Julie has some other really great recipes - I will be trying a couple of them including Crock Pot Chicken Tortilla Soup and Peach Caprese Salad (I love anything caprese).
Another tasty bread recipe you might like - Pumpkin Banana
Get the Recipe
Pumpkin Cream Cheese Bread
Full of pumpkin flavor - perfect for fall!
Ingredients
Bread
- 8 oz. cream cheese softened
- ¾ cup butter softened
- 2 cups sugar
- 3 large eggs
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 15 oz. pumpkin puree
- ¾ cup chopped pecans
- ¾ cup raisins
Frosting
- 4 oz. cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tbls milk
Instructions
- Bread - Preheat the oven to 350 then grease and flour 2 9x5 loaf pans
- In a medium bowl beat the cream cheese and butter until creamy
- Add sugar next beating until fluffy
- Add eggs one at time beating well after each addition
- In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg and add gradually to cream cheese mixture
- Stir in pumpkin, pecans and raisins
- Spoon batter evenly between the 2 pans and bake for an hour or until a tooth pick comes out clean.
- Cool on rack for 10 minutes then remove from pan
- When completely cool drizzle with frosting
- Frosting - beat cream cheese until very creamy then add in powdered sugar
- Stir in vanilla and add 3 tbls of milk – add more to get desired consistency
- Drizzle over bread
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 458Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 311mgCarbohydrates: 59gFiber: 2gSugar: 35gProtein: 8g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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Michaela Kenkel says
Deb, This Pumpkin Cream Cheese Bread looks fantastic!! Always look forward to your recipes! Thanks for sharing! Great SRC selection!
Marcie FlavortheMoments says
This bread looks amazing, Deb, and I love that glaze! 🙂
Jeanie says
Looks and sounds delicious.
SeattleDee says
Ooooh, a perfect here-comes-Fall recipe. This bread will be a big hit served to my pumpkin latte-loving friends.
Julie says
Thanks for the nice shout out! It's pumpkin season so perfect choice!!!
Heather S says
Oh all of these breads this month! I know I'll be spending lots of time baking bread over the next couple of weeks. Great recipe choice!
Emily Dicks says
umm Pumpkin bread, great choice Deb!
Kate says
Yum! Just in time for fall....love pumpkin breads!!
Rebekah says
So we both were thinking pumpkin this month. 🙂 Your photos are gorgeous, as usual, and the bread sounds amazing. I never tire of pumpkin bread. I convince myself that it's healthy with a vegetable in it. 🙂
Colleen Bauer says
What a stunning loaf! Your glaze looks magazine quality and I'm sure that bread tastes awesome. Great recipe!
Cindy Eikenberg, Little Miss Celebration says
WOW, Deb, this pumpkin bread looks beyond fabulous! There is no doubt this going on my pumpkin list to make - I'm putting together one together for my daughter, who loves all things pumpkin! Pinning and sharing - have a happy day!
Lizzy T says
One of my favorite flavor combinations! It doesn't get much better than pumpkin and cream cheese. Pinning and sharing!
Jamie Sherman says
Pumpkin bread is my favorite quick bread! I've never made it with cream cheese though! Scheduled to pin!
Kelly LifemadeSweeter says
This is such a gorgeous loaf Deb! Pumpkin bread sounds just perfect right now.. Love the cream cheese in here and I am drooling over that pretty glaze!
Cathy Trochelman says
I adore pumpkin bread and love the drizzle on top! So yummy, Deb!
cooking with curls says
OMG that bread looks so good Deb!! I wish I had a slice right now for breakfast. 🙂
Emily @ Two Purple Couches says
This sounds amazing!
Joy says
Deb, the group sound like fun, and I love the recipe you chose! Pumpkin Bread is perfect for this time of year. I like how you made smaller loaves and muffins- great idea! Thank you for sharing this with us at Treasure Box Tuesday- pinned! 🙂
AnnMarie aka Vintage Junkie aka NaNa says
This looks divine! Pinned!
Mountain Top Chef says
love love love this !!
ps: im also using recipages on my site and id love to know how you got it embedded in the post
Tracy Carpet Repair says
I just bought myself a Kitchen aid and was looking to break it in. I came across your pumpkin bread recipe and gave it a whirl. I never write reviews but I just had to say thank you for sharing it! It was delicious! I will make often I am sure!
Deb@CookingOnTheFrontBurner says
Thanks for taking the time to write a comment! I'm so glad it worked out for you!!