Tender, plush and generously fall-spiced, our pumpkin cream cheese bread is an elevated fall bake thanks to its cheesecake-like filling, fun mix-ins and sweet vanilla icing.
Instructions
1
Prep the pans
2
Preheat the oven to 350°F. Grease and flour three 8x4-inch loaf pans. Line the bottom of each pan with parchment, then grease the papers.
3
Beat the cream cheese filling
4
In a small bowl, use a hand mixer to beat together the cream cheese, sugar, 2% milk and egg until smooth.
5
Make the pumpkin bread batter
6
In a large bowl, use a hand mixer or stand mixer to beat the sugar, canned pumpkin, eggs, oil and water until well blended. In another bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves. Gradually beat the flour mixture into the pumpkin mixture. Fold in the walnuts, raisins and dates.
7
Layer the batter and the filling in the pans
8
Divide half the batter evenly among the three prepared pans. Spoon the cream cheese filling over the batter to within 1/2 inch of the sides of the pans. Cut through the filling with a butter knife to swirl. Cover the filling completely with the remaining batter, then cut through the batter again to swirl.
9
Bake the loaves
10
Bake the pumpkin cream cheese loaves until a toothpick inserted in the bread portion comes out clean, 65 to 70 minutes. Cool the loaves in their pans for 10 minutes. Remove the loaves from their pans and onto wire racks to cool completely to room temperature.
11
Decorate the loaves
12
If desired, decorate with a vanilla icing and extra walnuts. In a small bowl, whisk together the confectioners’ sugar, vanilla and enough of the milk to reach a drizzling consistency. Drizzle the icing over the bread, then sprinkle the top with walnuts. Cut the loaves into slices and enjoy! Be sure to refrigerate any leftovers.
