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