This Pumpkin Cream Cheese Bread is a cozy treat packed with spice and flavor. The sweet, moist bread hides a creamy, dreamy filling that makes every bite delightful!
I’ll be honest, I often find myself snacking on this for breakfast and dessert! Pair it with a cup of coffee, and you might just think you’re at a café. It’s that good! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, you can use a gluten-free baking blend. Just make sure it contains a binding agent like xanthan gum.
Canned Pumpkin Puree: This provides moisture and a rich pumpkin flavor. If you don’t have canned, you can roast and puree fresh pumpkin. Just make sure it’s smooth and not too watery.
Cream Cheese: It creates the luscious filling. If you’re looking for a lighter version, use low-fat cream cheese. Dairy-free cream cheese works too if you’re lactose intolerant.
Spices: The cinnamon, nutmeg, cloves, and ginger give this bread its warm flavor. Feel free to adjust the spice levels according to your taste or use pumpkin pie spice for a mix.
How Do You Get the Cream Cheese Filling Just Right?
The cream cheese filling can make or break this bread, so let’s nail it! Start with softened cream cheese to ensure a smooth mixture. Here’s how to do it:
- Make sure your cream cheese is at room temperature; this helps it mix easily without lumps.
- Beat it alone first until it’s creamy, then add sugar, egg, and vanilla extract. Blend until smooth and fluffy.
- Layer it on the pumpkin batter gently to create that nice swirl. Swirl too much, and you’ll lose the beautiful marbling, so just a gentle motion is best.
How to Make Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (packed, 100g) light brown sugar
- ½ cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 ½ cups (about 340g) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ⅓ cup (67g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, along with an additional 60-70 minutes for baking. After baking, allow it to cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. In total, you’re looking at about 1 hour and 40 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C) to preheat. Grease a 9×5 inch loaf pan and line the bottom with parchment paper to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will ensure all the dry ingredients are evenly combined. Set this bowl aside for later use.
3. Prepare the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, light brown sugar, vegetable oil (or melted butter), eggs, pumpkin puree, and vanilla extract. Whisk until everything is well combined and smooth.
4. Combine Ingredients:
Slowly add the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Make the Cream Cheese Filling:
In another medium bowl, beat the softened cream cheese until it’s nice and smooth. Add in the sugar, one egg, and vanilla extract. Beat together until creamy and everything is well combined.
6. Layer the Batter:
Pour about half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly across the bottom. Then, spoon the cream cheese mixture on top of the pumpkin batter, trying to cover it as evenly as possible.
7. Finish with the Remaining Batter:
Carefully spoon the rest of the pumpkin batter on top of the cream cheese layer, gently spreading it to cover the cream cheese filling.
8. Create a Swirl:
To create a beautiful marbled effect, use a knife or a skewer to gently swirl the cream cheese filling and pumpkin batter together. Don’t overdo it; a few gentle swirls will create a nice pattern.
9. Bake:
Place the loaf pan in your preheated oven and bake for 60-70 minutes. It’s ready when a toothpick inserted into the pumpkin batter (not the cream cheese swirl) comes out clean.
10. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This helps it stay moist and stops the bottom from getting soggy.
11. Slice and Enjoy:
Once completely cooled, slice the bread and serve. Enjoy the moist pumpkin bread with that delightful cream cheese swirl right in the middle. Perfect for breakfast, snacks, or dessert!
Enjoy your baking adventure! This Pumpkin Cream Cheese Bread is not only a treat for the taste buds but also fills your home with the warm, spicy aroma of fall.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to roast and puree the pumpkin until it’s smooth. Drain any excess moisture to ensure your bread doesn’t turn out soggy.
How Can I Make This Recipe Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Also, try reducing the sugar by ¼ cup and using unsweetened applesauce instead of oil for a lower-fat option.
What’s the Best Way to Store Leftovers?
Store leftover pumpkin cream cheese bread in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Freeze This Bread?
Yes, this bread freezes wonderfully! Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge, then bring it to room temperature before slicing.
