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Layered Pumpkin Cream Cheese Bread

Here's how you make Layered Pumpkin Cream Cheese Bread
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  • Servings: 24
  • Prep: 25m
  • Cook: 1h
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • FILLING
  • 1 package (8 ounce) cream cheese, softened or room temperature
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1 tablespoon finely grated orange rind
  • CAKE
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup canned pumpkin puree (do not use pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 cup chopped walnuts (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 325 degrees F.

  • Step 2: Grease two 8×4-in loaf pans (or can use mini loaf pans).

  • Step 3: In a medium bowl combine all cream cheese filling ingredients until smooth and well blended; set aside.

  • Step 4: For cake; in a medium bowl sift 1-2/3 cups all-purpose flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg then set aside.

  • Step 5: In large mixing bowl combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar; beat well.

  • Step 6: Stir the pumpkin mixture into the flour mixture just until combined.

  • Step 7: Stir in the nuts (if using).

  • Step 8: Pour half of the pumpkin bread batter evenly into prepared loaf pans.

  • Step 9: Soon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.

  • Step 10: Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.

  • Step 11: Cool in pans for 10-15 minutes.

  • Step 12: Remove to a rack to cool completely.

  • Step 13: Store wrapped tightly in the refrigerator.

We hope you enjoy this recipe!

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