Pumpkin & Cheese Spice Bread

I’ve been pinning lovely Fall ideas and recipes on my Pinterest board “Fabulous Fall” since LAST Fall! And this year I decided that I was actually going to try some of these new-to-me recipes! So here’s one I tried this past weekend…originally nabbed from Pinterest via Faith at An Edible Mosaic!


Pumpkin & Cheese Spice Bread

For the Cheese Batter:

8 oz. cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed
2 large eggs
3/4 cup pumpkin puree
2 tablespoons oil
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves

Preheat oven to 350 degrees; lightly grease 3 mini loaf pans with butter (mini loaf pans were 5 3/4 inches long X 3 inches wide X 2 inches deep)


For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy (I don’t think my cream cheese was exactly room temperature, can you tell?)


For the pumpkin spice batter, whisk together brown sugar and eggs in a medium bowl until light and fluffy…


then stir in the pumpkin, oil and vanilla.



In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt,cinnamon nutmeg, ginger and cloves.


Gradually stir the dry ingredients into the wet, being careful not to over-mix.


Divide the pumpkin batter between the 3 loaf pans…


…then pour the cheese batter on top.



Bake until golden around the edges, about 35-40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.


Cool 10 minutes in the pans…


…then remove from the pans and transfer to a wire rack to finish cooling. (Or simply serve from the pan like I did, if you are planning on taking them to an event!)


Whatcha think?


Of course, it’s not gluten-free, so I wasn’t able to eat it, but all of my testers raved about it!


Give it a try and see what you think! It’s the perfect Fall recipe!

And check out some other great recipes over at:

Golden Reflections Blog (https://goldenreflectionsblog.com/2013/10/good-tastes-tuesday-10-8.html)Anyonita Nibbles (https://anyonitanibbles.blogspot.co.uk/2013/10/tasty-tuesdays-31-call-for-halloween.html)
I’m An Organizing Junkie (https://orgjunkie.com/2013/10/menu-plan-monday-oct-713.html)

45 thoughts on “Pumpkin & Cheese Spice Bread

  1. I think I tried to make something like this last year and it was good….but this looks waaaaaay better! I will be making this soon! Thank you for the inspiration! I will pin this!

  2. Oh yummy… I’ve never seen pumpkin bread with cheese on top. That looks so good. I’m definitely going to give this one a try. I love your pictures, especially the one with your blue kitchen aid and it reflecting the bowl; very cool. That is love to make bread for people that you can’t eat!

  3. I agree with Bonnie, I probably would have tried to eat the furniture in your house. I’m not a fan of pumpkin foods unless they taste like sweet potato or nothing like pumpkin. I’m not sure if that made any sense…LOL! Basically, I like the smell of pumpkin stuff but not eat it. Beyond bonkers, I know.

  4. Pingback: On the Road in October |

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