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Pumpkin and Cream Cheese Bread
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Pumpkin and Cream Cheese Bread

Author: Jennifer


  • 8 4 oz mason jars or 4 8oz mason jars
  • 1 15 oz can of pumpkin puree
  • 1 cup of oil
  • cup of water
  • 3 cups sugar
  • 4 eggs
  • 3 ½ cups of flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of nutmeg
  • ½ teaspoon of ground cloves
  • ¼ teaspoon of ginger
  • Cream cheese mix:
  • 4 oz of cream cheese
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350. Spray mason jars with pam cooking spray.
  • In large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until well blended.
  • In a small bowl mix cream cheese, egg, sugar, and vanilla.
  • Fill mason jar half way with pumpkin mix. Put your cream cheese mix on top. pour a little more pumpkin mix to cover the cream cheese mix. Place all mason jars on a cookie sheet and bake for 20 minutes or until tooth pick comes out clean.
  • Cover with lids and store for 1-2 weeks or serve immediately.