This is the best pumpkin bread you’ll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.
Original recipe makes 2 – 8×4 inch loaves
Ingredients
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1 1/2 cups white sugar
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PREP
20 mins
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COOK
1 hr 20 mins
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READY IN
1 hr 40 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8×4 inch loaf pans.
- In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition
Calories: 293 kcal
Carbohydrates: 39.7 g
Cholesterol: 59 mg
Fat: 13.7 g
Fiber: 1 g
Protein: 4.1 g
Sodium: 221 mg
