Pumpkin Bread with Cream Cheese

Why Make This Recipe

Pumpkin Bread with Cream Cheese is a delightful treat that brings the cozy flavors of fall into your kitchen. It’s moist, sweet, and has a creamy layer of cream cheese that makes it extra special. This bread is perfect for breakfast, a snack, or even dessert. Whether you’re a fan of pumpkin or just looking for a new recipe to try, this one is sure to please everyone.

How to Make Pumpkin Bread with Cream Cheese

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour half the batter into the prepared loaf pan.
6. Spread the cream cheese over the batter, then top with the remaining batter.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool before slicing.

How to Serve Pumpkin Bread with Cream Cheese

You can serve Pumpkin Bread with Cream Cheese in many ways. Slice the bread and enjoy it warm or at room temperature. It’s delicious on its own, but you can add a pat of butter or a drizzle of honey for extra flavor. This bread pairs well with coffee or tea, making it a great option for breakfast or an afternoon snack.

How to Store Pumpkin Bread with Cream Cheese

To store your Pumpkin Bread with Cream Cheese, let it cool completely first. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days. If you want to keep it longer, you can freeze it. Just slice the bread, wrap it well in foil or plastic wrap, and place it in a freezer bag. It will stay fresh in the freezer for up to three months.

Tips to Make Pumpkin Bread with Cream Cheese

• Make sure your cream cheese is softened before adding it to the bread. This helps it spread easily.
• You can mix in nuts or chocolate chips for extra texture and flavor.
• If you want a sweeter bread, add more sugar to the batter.
• Be careful not to overmix the batter; stop mixing as soon as everything is combined for a nice fluffy bread.

Variation

If you’d like to try something different, you can substitute the pumpkin puree with mashed bananas or zucchini for another moist loaf. You can also add spices like ginger or cloves for a bolder flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just cook it, mash it, and measure it out to use in the recipe.

What can I do if my bread comes out too dry?
To avoid dry bread, make sure not to overbake it. Use a toothpick to check for doneness and remove it from the oven as soon as it comes out clean.

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this bread.

Pumpkin Bread with Cream Cheese

This delightful pumpkin bread is moist and spiced, featuring a luscious swirl of tangy cream cheese filling. Perfect for a cozy breakfast or a comforting fall treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Bread

• 1 ¾ cups All-purpose flour
• 1 teaspoon Baking soda
• ½ teaspoon Salt
• 1 teaspoon Ground cinnamon
• ½ teaspoon Ground nutmeg
• ¼ teaspoon Ground cloves
• 1 ½ cups Granulated sugar
• ½ cup Brown sugar packed
• 2 Large eggs
• 1 cup Canned pumpkin puree not pie filling
• ½ cup Vegetable oil
• 1 teaspoon Vanilla extract

For the Cream Cheese Swirl

• 4 oz Cream cheese softened
• ¼ cup Granulated sugar
• 1 Egg yolk
• ½ teaspoon Vanilla extract

Equipment

• 9x5 inch loaf pan
• Medium mixing bowl
• Large mixing bowl
• Small mixing bowl
• Whisk
• Rubber spatula
• Electric mixer (optional)
• Measuring cups
• Measuring spoons
• Wire rack

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and lightly flouring it.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
3. In a large bowl, thoroughly combine the granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined; be careful not to overmix.
5. In a separate small bowl, beat the softened cream cheese with the granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
6. Pour about two-thirds of the pumpkin batter into the prepared loaf pan, then spoon the cream cheese mixture evenly over the batter, and finally top with the remaining pumpkin batter. Gently swirl the layers with a knife to create a marbled effect.
7. Bake the pumpkin bread for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.

Notes

Ensure your cream cheese is softened to room temperature for a smooth swirl. Avoid overmixing the batter for a tender crumb.