Normally I save the final product picture for the end of my post….I just can’t do it this time!
BAM….Emeril style 
You know ya want to make that! It’s simple, it’s delicious….it’s a lot of things- except healthy maybe (P.S. it’s the holiday season)
Ingredients:
~Bread
1 (15 oz) can pumpkin puree (unseasoned)
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons pumpkin pie spice
~Filling
8 oz. soft cream cheese
1 egg
1/2 cup sugar
splash of vanilla or maple extract
Directions:
Preheat oven to 350 degrees and spray loaf pans with nonstick spray. This recipe will make 2 xtra large loaves or 3 regular size loaf pans (7×3).
Begin by placing all the filling ingredients into a mixing bowl and whipping on high-speed until light and fluffy, then set aside.
In a large bowl, combine the pumpkin, eggs, oil, water, and sugar. Mix to combine thoroughly.
In a separate large bowl, stir together the flour, baking soda, salt, and pie spice.
Dump the dry ingredients into the bowl with the pumpkin and whisk together, removing all clumps.
Next, pour a bottom layer of the mixture into your prepared pans, then add the cream cheese filling in a large strip down the middle.
Top with your remaining pumpkin batter and spread to cover the top evenly.
At this point, I take a toothpick and make a swirl pattern through the batter, running the toothpick from side to side, then top to bottom.
Place the pans in the oven and bake for 60-75 minutes depending on the size of your pans. Mine normally go around 70 minutes, just make sure the top of the bread is set!
Remove from oven and place pans on cooling racks. When they have cooled slightly, about 20 minutes, remove from pan and allow to cool completely before slicing.
Hope you enjoy!
Signing Off,
Modern Mrs. Cleaver
I’m making this the night before I’m serving it. Would you suggest putting it in the fridge or leaving it out? Thank you in advance!
I wrap mine after is has completely cooled and store it in the fridge. I stays moist and spongy that way and the filling is great chilled! Hope you enjoy
The pumpkin bread was delicious and a hit everyone loved it. Thanks for the recipe.
Glad it was enjoyed by all! Thanks for the comment.
what if you cant get canned pumpkin???
Very good question! If you cannot find canned pumpkin there IS a way to substiture fresh pumpkin if available. Although I have never used the fresh pumpkin for this particular recipe, I have made the switch many a times with much success. First, half the pumpkin and remove seeds. Cook the pumpkin in the oven until the meat is tender. Scoop out the insides and mash. The very important part is to drain the mashed pumpkin THOROUGHLY as it contains far more water than the canned version. I allow mine to sit in a colander or sieve for about an hour. Then use exactly as you would the canned pumpkin. Good Luck
great thank you i cant wait to try it
i live in australia and have never seen canned pumpkin 
This recipe is fabulous! I used homemade pumpkin pie spice and baked it in two 9X3 bread pans…….It came out perfectly. Took it to a potluck where everyone LOVED it! Thank you!
So glad it was enjoyed! Thanks for posting the review
If you don’t have loaf pans .. Can you use a 9 by 13 dish ?
I have never tried it that way… But I’m sure to give it a try now! I’ll let ya know how it turns out.
Yum! Can’t wait to make this
I like the way the filling swirls throught the bread. I just made pumpkin bread this past weekend…Can’t wait to try your version.
Hope you enjoy Lisa. Happy Baking!