• A Different Twist on Bread Using Canned Pumpkin with Cream Cheese

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    A Different Twist on Bread Using Canned Pumpkin with Cream Cheese
    Prep: 15 min Cook: 1 hours Servings: 4
    by Amanda Millen
    32 recipes
    One of the most common things that we miss about fall season is the sweet smell of pumpkin breads and pies. Canned pumpkin recipes let you have the feel of fall in your home even in the summer and winter months. Given below is a simple pumpkin bread recipe with canned pumpkin that has a surprise cream cheese frosting in the center.


    • Items needed for the cream cheese frosting:
    • Cream cheese – 227 grams
    • White sugar – 100 grams
    • Eggs - 2 large (at room temperature)
    • All-purpose flour – 1 ½ teaspoons
    • Items needed for the bread:
    • 110 grams of roasted walnuts
    • 450 grams of all-purpose flour
    • 5 mg of baking powder
    • 5 mg of baking soda
    • A pinch of salt
    • 400 grams of white sugar
    • 7 grams of ground cinnamon
    • 4 grams of ground nutmeg
    • 400 grams of white sugar
    • 226 grams of unsalted butter
    • 425 grams of canned pumpkin
    • 120 ml of water
    • 10 ml of vanilla essence


    1. Preparation:
    2. - Preheat the oven to 175C.
    3. - Grease two 9x5 inch baking pans with a little oil and some flour.
    4. - Use your food processor to beat the cream cheese and sugar together to get a smooth mix.
    5. - Add the eggs, one by one, along with the flour until creamy.
    6. - In a bowl, mix the flour, cinnamon powder, nutmeg powder, baking powder, baking soda, salt and roasted walnuts.
    7. - In a deep mixing bowl, add the eggs, sugar and butter, and beat at a high speed until the mix doubles in size and becomes creamy in texture. Scrape around the bottom and beat some more so that everything is well mixed.
    8. - Add the canned pumpkin, water and vanilla essence and mix the mixture so that there are no lumps of canned pumpkin puree.
    9. - Now add the flour mixture, one spoon at a time, and mix the batter well so that there are no lumps left in the mix.
    10. - Divide the batter in four equal parts.
    11. - Pour one part in each tin.
    12. - Divide the cream cheese frosting in two parts and spread on the poured batter.
    13. - Now spoon the other two parts of bread batter into the pans.
    14. - Bake the bread in the preheated oven for about 55-65 minutes. Check by inserting a knife in the center. If it comes out clean, the bread is done.
    15. - Let it cool on a wire rack for about 10 minutes before cutting up in slices to serve.
    16. - This bread can be stored in the freezer for future use.

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