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
Scale
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
