Pumpkin Bread Tested Recipe

Pumpkin Bread Recipe

Pumpkin Bread is one of my favorite quick breads to make in the Fall. This moist honey-colored quick bread is full of pumpkin flavor and its complementary spices. But what sets this Pumpkin Bread recipe apart, is its vein of cream cheese filling running through it's center. The tanginess of the cream cheese nicely offsets the sweetness of the pumpkin bread. This recipe makes two loaves, so you can eat one straight away and freeze the other. This is a lovely bread to have in the morning with your cup of coffee, but it also makes a nice snack to pack in lunch boxes.

A few notes on making the cream cheese filling. First, do not over process the ingredients. You only want to mix them together until smooth and creamy. Over processing will result in the filling being too thin which may cause it to simply "melt" into the pumpkin bread as it bakes. But do not worry if this happens as the pumpkin bread will still taste delicious. Second, once the cream cheese filling is placed in the pan, I find it best to place small dollops of the remaining pumpkin batter on top of the filling.

This Pumpkin Bread recipe calls for canned pure pumpkin (do not buy the canned pumpkin that has the spices already added) but you can also make your own pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid. Cool before using.


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Pumpkin Bread: Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans.

To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling: In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves.

Cream Cheese Filling: