Pumpkin Cheese Bread
With every October comes pumpkin cheese bread. At least, in my house it does. I make it every year for the yearly viewing of It’s the Great Pumpkin, Charlie Brown. I enjoy the irony of eating pumpkin while watching Linus defend the Great Pumpkin and declare the sincerity of his pumpkin patch. This recipe omits eggs and doesn’t even require an egg substitute!
Each serving is 231 calories. Check out the nutritional information section at the bottom of this page.
|Total Time:||1 hour 30 minutes|
|Prep Time:||30 minutes|
|Cook time:||1 hour|
- 8 ounces Tofutti cream cheese
- 1/2 cup vegan butter, cubed
- 2.5 cups sugar
- 1 teaspoon vanilla extract
- 15 ounce can pumpkin puree
- 3.5 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup walnuts, chopped
- Grease and flour two 9×5 bread loaf pans.
- Blend cream cheese, butter, sugar, and vanilla together until smooth.
- Blend in pumpkin.
- Stir together dry ingredients in a bowl.
- Add dry ingredients to pumpkin mixture and stir until moistened.
- Gently stir nuts into pumpkin mixture.
- Pour pumpkin mixture into prepared loaf pans. Place pans on a cookie sheet.
- Bake for one hour at 350 degrees Fahrenheit, or until toothpick comes out clean.
- Vegetarian and vegan
- Use part or all whole wheat flour to make it healthier.
- I’ve only tested this recipe with Tofutti brand cream cheese. If you test another vegan cream cheese and yield great results, send me a note.
Click here for nutritional information.
|Servings per batch 24|
|Amount Per Serving|
|Calories 231||Calories from Fat 81 (35%)|
|% Daily Value *|
|Total Fat 9g||14%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 35g||12%|
|Dietary Fiber 1g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|