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PUMPKIN CREAM CHEESE GINGERBREAD

Pumpkin Cream Cheese Gingerbread is a sweet quick bread made with brown sugar, pumpkin, molasses, cream cheese & a delightful blend of warm Fall spices! Heavenly gingerbread recipe topped with a cream cheese glaze that everyone enjoys.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Gingerbread
Servings: 24 servings
Calories: 308kcal

Ingredients

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup oil I used coconut oil
  • 4 eggs
  • cup water
  • 2 cups pumpkin puree one 15 oz can
  • 2 TBSP molasses
  • 3 ½ cups flour
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp salt

Cream Cheese Swirl

  • 8 oz cream cheese softened to room temperature
  • ½ cup sugar
  • 2 tsp vanilla

Cream Cheese Glaze

  • 2 tbsp butter melted
  • 1 tbsp milk
  • ½ cup powdered sugar

Instructions

  • In a bowl combine the ingredients needed for the cream cheese swirl (cream cheese, sugar, vanilla) and set aside 1/2 cup in a separate bowl.
  • Preheat the oven to 325 degrees F. Spray 2 large bread pans with cooking spray and set aside.
  • In a large mixing bowl, combine sugars, oil, eggs, pumpkin, water and molasses. Mix to combine.
  • Put 1 cup of the flour in a small bowl. Add in all of the spices as well as the baking soda, baking powder and salt. Whisk gently to break up any clumps of spices. Add to the wet mixture and mix to combine.
  • Add remaining flour, 1 cup at a time, mixing each time.
  • Pour bread batter into each bread pan until the pans are just under 1/2 full.
  • Spoon in the cream cheese swirl onto the bread batter. Use a knife to swirl the cream cheese around a bit. Top with the remaining batter.
  • Bake at 325 degrees F for 1 hour 15 minutes. (Bake mini loaves for 45 minutes or muffins for 20 minutes.)
  • Once bread is baked, remove from oven and place on a cooling rack. After about 10-15 minutes, gently overturn bread and remove it from the bread pan to cool further.

Cream Cheese Glaze

  • Take the 1/2 cup of cream cheese mixture you set aside and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth.
  • After bread is fully cool, spoon glaze on top. I also topped mine with finely chopped candied ginger mixed with a bit of coarse sugar.

Notes

Recipe yields 2 loaves, which is 24 servings if each loaf is sliced into 12 pieces. 

Nutrition

Calories: 308kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 291mg | Potassium: 144mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3375IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg