Caramel Cream Cheese Pumpkin Bread recipe












Makes 2 loaves


Pumpkin Bread

3 cups of sugar

1 cup of vegetable oil

4 eggs, room temperature

1 – 15oz can of pumpkin puree

1 tsp. of vanilla extract

3 1/2 cups of All Purpose Flour

2 tsp. of baking soda

2 tsp. of baking powder

1 tsp. of nutmeg

1 tsp. of allspice

1 tsp. of cinnamon

1/2 of cloves

2/3 of water


Caramel Cream Cheese

1/2 cup of prepared caramel (room temp.) (please see post for recipe)

1- 8oz. pack of cream cheese (room temp.)



Preheat oven to 350 degrees. Butter and flour two 9 x5 loaf pans. Using a hand or stand mixer, stir together sugar and oil. Add eggs one at a time. Once combined. Add pumpkin and vanilla. Sift flour, baking soda, baking powder, and spices in a separate bowl. Add dry ingredients and water to pumpkin mixture, alternating, beginning and ending with flour. Divide batter between two loaf pans. Set aside

In another bowl using hand or stand mixer, whip caramel  and cream cheese together.

Using a spoon drop half of cream cheese mixture onto top of pumpkin bread batter. Using a butter knife swirl cream cheese mixture into pumpkin bread batter. Repeat for second loaf.

Bake for 40 to 45 minutes or until cake tester comes out clean (cream cheese will remain wet) Let stand for 10 minutes. Remove from pan and allow to cool completely.

Devour and Enjoy!!

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