This pumpkin cream cheese bread is a delectable recipe you can enjoy at any time, whether it is for breakfast, dessert or a fall snack. The savory cream cheese swirl balances out the sweet flavors.
In a medium bowl, combine all of the filling ingredients with an electric hand mixer, until smooth. Set aside.
For the Bread:
Preheat oven to 350°F. Grease and flour 2 loaf pans.
In a large bowl, combine the pumpkin, eggs, oil, water and sugar.
In a separate bowl, whisk the dry ingredients together.
Mix the dry ingredients with the pumpkin mixture until just combined.
Divide half of the batter into the 2 loaf pans. Add half of the cheese cream filling to each pan and then top with remaining pumpkin bread batter. This is how you get a cream cheese swirl in the middle.
Bake in the preheated oven for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan before transferring to a baking rack. Continue to cool before frosting.
For the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together with an electric hand mixer.
Whisk the powdered sugar and cinnamon together. Add half of it to the butter mixture at a time and continue to beat until fluffy. Add the milk and combine well. If it's too thick you can add a little more milk. If it's too runny, add a little bit more powdered sugar.
Spread the frosting generously on top of the cooled pumpkin bread. (You can frost just the top or do the sides as well if you like.)
Cut into slices and serve.
Notes
This recipe makes 2 loaves. I usually keep one for eating and I freeze the other loaf. It can be frozen for up to 3 months. I recommend covering it well and leaving it unfrosted until you thaw it.
Otherwise, store the bread in the fridge because it contains cream cheese. It can last up to 1 week.