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Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This recipe originally from a Taste of Home Magazine, but I made a few changes over the last few years. It is a wonderfully moist bread and little ones in the family can't figure out how "that white stuff got in the middle"!

Ingredients Nutrition

Directions

  1. In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
  2. In large bowl, mix pumpkin, oil and eggs.
  3. Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
  4. Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
  5. Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
  6. Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
  7. Cool 10 minutes before removing from pans.
Most Helpful

5 5

This is absolutely the most delicious pumpkin bread I've ever tasted. I make it with fresh cooked and pureed pumpkin (not the canned stuff). I've substituted the orange zest with orange marmalade at times and it wonderful either way! Thank you for sharing this wonderful recipe with us!!

4 5

This is so good. The orange zest is a MUST, it adds so much flavor. I made without the nuts, just a preference. I did find it hard to layer the cream cheese. When I poured the top layer of pumpkin on, the cream cheese layer seemed to want to ooze up the sides. I found it helped to chill the cream cheese for 30 minutes or so in the fridge so it isnt as runny. This seemed to help it from running up the sides. Great recipe, I make it every fall!

5 5

I made this exact bread a couple of years ago, but from a different cookbook... it's a really unique fall treat and it doesn't take a lot longer to make than a plain pumpkin bread. The cream cheese center is delicious and a little tangy; it cuts the sweet of the pumpkin bread quite in the nicest way. And I do like it with the nuts to add some crunch. Thanks for posting this, JelloJane!