Pumpkin Cream Cheese Bread Recipe
If you’re craving a cozy, scrumptious treat that perfectly captures the flavors of autumn, the Pumpkin Cream Cheese Bread Recipe is exactly what you need. This delightful loaf combines the warm spices of pumpkin bread with a luscious, creamy filling that melts in your mouth, creating a harmonious balance of moist, spiced bread and velvety cream cheese. Whether you’re serving it for breakfast, dessert, or an afternoon snack, this bread is a showstopper that’s surprisingly simple to make and utterly addictive.
Ingredients You’ll Need
Every ingredient in this Pumpkin Cream Cheese Bread Recipe is a key player, combining to create irresistible flavor, tender texture, and inviting color. From the fragrant spices to the creamy filling, each element brings something special to the final loaf.
- All-purpose flour (1 ¾ cups): Provides the structure to keep the bread tender yet sturdy.
- Baking soda (1 teaspoon): Helps the bread rise perfectly, giving it lightness.
- Cinnamon (1 teaspoon): Adds warm, classic pumpkin spice flavor.
- Ground nutmeg (½ teaspoon): Brings a subtle, nutty complexity.
- Ground ginger (¼ teaspoon): Adds a gentle zing to brighten the spices.
- Ground cloves (¼ teaspoon): Imparts depth and richness to the spice blend.
- Salt (½ teaspoon): Enhances the sweetness and spices.
- Pumpkin puree (1 cup): The star ingredient that gives moisture, color, and that unmistakable fall taste.
- Vegetable oil (½ cup): Keeps the bread wonderfully moist and tender.
- Large eggs (2): Bind ingredients and add richness.
- Granulated sugar (1 cup): Sweetens the pumpkin batter perfectly.
- Vanilla extract (1 teaspoon): Lends a smooth, fragrant note.
- Cream cheese (8 oz, softened): Makes the irresistible creamy filling.
- Granulated sugar (¼ cup): Sweetens the cream cheese layer just right.
- Large egg (1): Gives the filling structure and richness.
- Vanilla extract (1 teaspoon): Blends perfectly with the cream cheese for luscious flavor.
How to Make Pumpkin Cream Cheese Bread Recipe
Step 1: Prepare Your Pan and Oven
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. This sets the stage for your bread to bake evenly and come out cleanly without sticking, making the whole process easier and less messy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This blend of spices and leavening creates the perfect foundation for the vibrant pumpkin bread, ensuring it’s both flavorful and rises beautifully.
Step 3: Combine Wet Ingredients
In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. This wet mixture is packed with moisture and sweetness, which will make your bread incredibly soft and richly flavored.
Step 4: Bring Wet and Dry Together
Gradually add the wet ingredients into the dry ingredients, stirring gently until combined. Be careful not to overmix; you want all components just blended for that tender texture without toughness.
Step 5: Make the Cream Cheese Filling
In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This luscious filling adds a dreamy layer of tangy sweetness that complements the spiced pumpkin perfectly.
Step 6: Assemble the Bread
Pour half of the pumpkin batter into the prepared pan, then spread the creamy cheese filling evenly over the top. Finish by pouring the remaining pumpkin batter on top, gently smoothing the surface. This layering creates the signature swirl effect that looks as good as it tastes.
Step 7: Bake to Perfection
Bake the bread for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The aroma of pumpkin and spices filling your kitchen at this stage is simply irresistible!
Step 8: Cooling Time
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step helps the bread set properly, making it easier to slice and enjoy.
How to Serve Pumpkin Cream Cheese Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of maple glaze can elevate your Pumpkin Cream Cheese Bread Recipe beautifully. These touches add a little extra sweetness and visual appeal without overpowering the natural spice and cream cheese flavors.
Side Dishes
This bread pairs wonderfully with a warm cup of coffee or chai tea, making it perfect for breakfast or an afternoon pick-me-up. For a heartier brunch, serve alongside scrambled eggs or fresh fruit to balance the richness.
Creative Ways to Present
Try slicing the bread thick and toasting it lightly before adding a pat of butter for a warm, melt-in-your-mouth treat. You can also cut it into cubes to pair with cream cheese frosting for a fun dessert trifle or serve alongside vanilla ice cream for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Pumpkin Cream Cheese Bread Recipe tightly with plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to three days, perfect for enjoying throughout the week!
Freezing
You can freeze the bread either whole or sliced. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months and thaw quickly at room temperature.
Reheating
To warm slices, pop them in a toaster oven or microwave for just 15-20 seconds to bring back that just-baked softness and highlight the cream cheese filling’s luscious texture.
FAQs
Can I use canned pumpkin for the puree?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Cream Cheese Bread Recipe and is actually the common choice for consistency and convenience.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready. If batter sticks, bake a few minutes longer and test again.
Can I add nuts or chocolate chips?
Definitely! Adding chopped walnuts, pecans, or mini chocolate chips to the pumpkin batter can add extra texture and flavor. Fold them in just before pouring the batter into the pan.
What’s the best way to get the cream cheese layer to stay in the middle?
Pour the pumpkin batter carefully and spread the cream cheese filling evenly before topping with the rest of the batter. Avoid mixing the layers too much so the filling stays distinct and swirled.
Final Thoughts
There’s just something magical about the Pumpkin Cream Cheese Bread Recipe that invites you to slow down and savor each bite. Its tender, spiced pumpkin base combined with that heavenly cream cheese swirl truly makes it a comfort food classic worth having in your baking repertoire. Trust me, once you make this, it will quickly become your go-to fall favorite to share with friends and family. So grab your ingredients, roll up your sleeves, and treat yourself to this delightful loaf!
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Pumpkin Cream Cheese Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Cream Cheese Bread is a moist, spiced quick bread combining the rich flavors of pumpkin and warm autumn spices with a luscious cream cheese filling. Perfect for fall breakfasts or satisfying desserts, it features a tender texture and a sweet, tangy swirl of cream cheese that melts beautifully in every bite.
Ingredients
Dried Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar (for batter)
- ¼ cup granulated sugar (for cream cheese filling)
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs (for batter)
- 1 teaspoon vanilla extract (for batter)
- 8 oz cream cheese, softened
- 1 large egg (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until evenly combined.
- Combine wet ingredients for batter: In another bowl, mix the pumpkin puree, vegetable oil, eggs, granulated sugar, and vanilla extract thoroughly to create a smooth pumpkin batter.
- Incorporate wet and dry ingredients: Gradually add the wet pumpkin mixture into the dry flour mixture, stirring gently until just combined, taking care not to overmix for a tender crumb.
- Prepare cream cheese filling: In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Layer the batter and filling: Pour half of the pumpkin batter into the prepared loaf pan, spread the cream cheese mixture evenly over the batter, then top with the remaining pumpkin batter, smoothing the surface.
- Bake: Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 3 months; thaw overnight in the refrigerator.
- For added texture, consider folding in chopped nuts or raisins into the batter.
- Use canned pumpkin puree, not pumpkin pie filling, to maintain the right flavor balance.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
