Embrace the cozy flavors of fall with this delightful Pumpkin Cream Cheese Bread. This moist pumpkin bread, packed with warm spices and featuring a luscious cream cheese center, makes the perfect breakfast, snack, or dessert. Whether you’re hosting a fall brunch or simply want to treat yourself, this recipe will become a seasonal favorite.
Ingredients:
For the Pumpkin Bread:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These spices give the bread its signature fall flavor.
Mix the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Whisk until the mixture is smooth and well-blended.
Combine the Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense bread.
Prepare the Cream Cheese Filling:
In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This will create the delicious filling.
Assemble the Bread:
Pour half of the pumpkin batter into the greased loaf pan. Spread the cream cheese mixture evenly over the batter. Finally, pour the remaining pumpkin batter on top, smoothing it out.
Bake:
Bake the bread for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving Tips:
Serve Warm: Enjoy a slice slightly warm for an extra soft and flavorful experience. You can microwave individual slices for about 10-15 seconds to reheat.
Pair with Beverages: This bread pairs wonderfully with a hot beverage like coffee, tea, or a pumpkin spice latte for the perfect fall treat.
Top with Butter or Spread: Add a thin layer of butter, cinnamon butter, or cream cheese for extra richness.
Dessert Option: For a dessert twist, drizzle slices with caramel sauce or add a dollop of whipped cream on top.
Storage Tips:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. Make sure the bread is completely cooled before storing to avoid moisture buildup.
Refrigeration: Since the bread has a cream cheese filling, you can also refrigerate it for up to 5 days. Wrap the loaf or individual slices tightly in plastic wrap to maintain freshness.
Freezing: If you want to store it longer, freeze the bread. Wrap individual slices or the whole loaf in plastic wrap, then in aluminum foil, and store in an airtight freezer bag. The bread can be frozen for up to 3 months. To serve, thaw it at room temperature or microwave for 15-20 seconds per slice.
Related Recipes:
- Pumpkin Bread with Brown Sugar Pecan Topping
- Pumpkin Cookies with Cream Cheese Frosting
- Chewy Pumpkin Cookies
FAQs:
Can I use fresh pumpkin puree instead of canned?
Yes! You can substitute canned pumpkin puree with fresh pumpkin puree. Just make sure it’s well-drained and smooth for the best texture. The flavor might be slightly less intense than canned pumpkin, but it will still taste delicious.
Can I make this bread ahead of time?
Absolutely! Pumpkin Cream Cheese Bread can be made a day or two ahead. Store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. You can also freeze the bread for longer storage.
How can I prevent the cream cheese layer from sinking?
To keep the cream cheese layer in the center, make sure your pumpkin batter isn’t too thin. Also, spread the cream cheese mixture carefully and evenly over the first layer of pumpkin batter before adding the remaining batter on top.
Can I add mix-ins like nuts or chocolate chips?
Yes, you can customize the bread by adding mix-ins such as chopped nuts (like pecans or walnuts) or chocolate chips. Stir them into the pumpkin batter before assembling the bread for added texture and flavor.
Conclusion:
This Pumpkin Cream Cheese Bread is the perfect combination of spiced pumpkin flavors and creamy, sweet filling. It’s an easy-to-make, crowd-pleasing recipe that’s sure to bring warmth and joy to your fall gatherings. Give it a try and enjoy the taste of autumn in every bite!
📖 Recipe:
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Pumpkin Cream Cheese Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Enjoy the perfect fall treat with this Pumpkin Cream Cheese Bread! This moist, spiced pumpkin loaf features a creamy, sweetened cream cheese filling, making it the ultimate indulgence for autumn breakfasts or desserts. Easy to make and packed with warm seasonal flavors, it’s a must-try recipe for pumpkin lovers.
Ingredients
For the Pumpkin Bread:
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 pumpkin puree
½ cup vegetable oil
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, combine pumpkin puree, oil, eggs, sugar, and vanilla. Mix well.
- Gradually add wet ingredients to the dry ingredients, stirring until combined.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth for the filling.
- Pour half of the pumpkin batter into the pan, spread the cream cheese mixture, and top with the remaining pumpkin batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Ensure the cream cheese is softened for a smooth, even filling.
To keep the cream cheese layer in place, spread it gently and avoid overmixing the batter.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 280 kcal
