Pumpkin Cream Cheese Bread

by Pam Wattenbarger

This Pumpkin Cream Cheese Bread recipe makes a thick, dense bread that combines all the favorite flavors of fall. It’s delicious for breakfast or for snacks, especially when served warm with a pat of butter.

Be sure to use canned pumpkin, not pumpkin pie filling. The pecans can be omitted or walnuts can be substituted. For anyone who needs a gluten-free version, simply substitute 1 cup of Oneto-One Gluten-free Baking Mix for the all-purpose flour.

• 1 cup all-purpose flour • 2 teaspoons baking soda • ½ teaspoon baking powder • 1 teaspoon salt • 2 teaspoons cinnamon • ½ teaspoon allspice • 1 cup sugar • 1 (8-ounce) package cream cheese, softened • ½ cup butter, softened • 4 large eggs • 1 (15-ounce) canned pumpkin • 1 cup chopped pecans (optional)

1. Preheat the oven to 350 degrees. 2. In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and allspice until blended.

Set aside. 3. Place the sugar, cream cheese, and butter in a large mixing bowl. Using a mixer, blend at medium speed until the mixture is combined. 4. Add the eggs, one at a time, and mix until blended after each addition. Add the canned pumpkin. Mix until blended. 5. Add the flour mixture to the pumpkin mixture. Stir until moistened. Stir in the pecans, if using. 6. Spray two 9” by 5” bread pans with nonstick cooking spray.

Divide the batter equally between the two pans. 7. Bake at 350 for 45 minutes, checking every five minutes after 30 minutes, or until a knife inserted in the center of the loaves comes out clean.

About The Author

Pam Wattenbarger is the author of The New Southern Cookbook: Classic Family Recipes and Modern Twists on Old Favorites & The Southern Air Fryer Cookbook. Find her recipes and more at SimplySouthernMom.com.